Whole-grain rhubarb cake with curd topping

Ingredients for 1 servings:

• 125 g butter, room temperature
• 65 g honey (rapeseed honey)
• ½ vanilla pod(s), the pulp
• 1 shot of rum
• 1 egg(s)
• 330 g Flour (whole grain spelled flour)
• 1 tsp baking powder (cream of tartar)
• some mineral water as needed
• 5 stalk(s) rhubarb
• 3 eggs, separated
• 70 g honey (rapeseed honey)
• 250 g quark (40%)
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Amazing and delicious

Wash and trim the rhubarb, then cut into pieces approximately 1 cm long. For the dough, cream the butter with the honey until light and fluffy, then beat with the egg until creamy. Add the vanilla seeds and rum. Mix the wholemeal flour with the cream of tartar and stir in a tablespoon at a time. Since the wholemeal flour binds more, add enough mineral water to create a smooth, stretchy dough (not too runny). Then pour the dough into a greased and floured 28 cm springform pan and flatten with a spoon. Spread the rhubarb over the dough and press down lightly. Bake on the middle rack of a preheated oven at 180°C (top/bottom heat) for approximately 45 minutes. Shortly before the end of the baking time, prepare the topping. Beat the egg yolks with the honey until creamy and mix with the curd cheese. Beat the egg whites until stiff and fold in. Spread the curd cheese mixture over the rhubarb and bake for a further 15 minutes. After the baking time is over, run a knife around the cake to loosen it and let it rest in the tin for 10 minutes.