Rhubarb – Cream Cake

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the shortcrust pastry:

For the cast:

Instructions

Use the ingredients for the dough to make a chopped shortcrust pastry and refrigerate for 30 minutes.
In the meantime, peel the rhubarb and cut into pieces and set aside (do not sugar-coat)!
For the topping, first separate the eggs and stir 4 egg yolks with the sugar until frothy. Then stir in the sour cream and yogurt with 3 tablespoons of Mondamin.
Finally, beat the 4 egg whites until stiff and fold into the mixture.
Roll out the dough and place in a 26-inch shape. Prick the base a few times with a fork and sprinkle with breadcrumbs or mixed almonds. Then spread the rhubarb loosely on the dough and then pour the egg-cream mixture over it.
Bake in the preheated oven at 190 ° C on the middle rack for about 1 hour.
If the topping turns brown too quickly, cover the cake with greaseproof paper halfway through the baking time and finish baking.

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