Vanilla Rhubarb Cake

First mix all the dough ingredients together well. Then put in a greased and floured springform pan and bake at 225 ° C for 10-15 minutes until golden brown.

Peel and chop the rhubarb. Take a saucepan and add water to just cover the bottom. Then add the rhubarb pieces and bring to the boil. Simmer over medium heat until the rhubarb is tender. Now add sugar to taste. (Be careful not to make it too sweet, because when the rhubarb cools down, the sugar comes out even stronger, and the vanilla pudding is also sweet.) Then stir some cornstarch into cold water and stir it into the rhubarb. let it boil briefly. The rhubarb should now have about the consistency of cooking jelly. (so slightly viscous). When the consistency is right, take it off the heat, let it cool down a bit and place on the cake base.

Put the milk with the sugar and vanilla pod, as well as the pulp, in a saucepan and bring to the boil. Then turn down the heat. Mix the cornstarch with a little water. Add the egg yolks and starch mixture to the milk and stir in. Now heat again slowly, stirring constantly. Until the pudding becomes thick. Then remove from the heat and place on the rhubarb. Let it cool down and carefully remove the cake ring ... Done!