Mix flour with baking powder for the kneading dough. Add sugar, vanilla sugar, egg and margarine / butter. Knead the ingredients into a smooth dough and place in the refrigerator for about 30 minutes.
For the filling, stir together the sour cream, yoghurt, sugar, vanilla sugar, 5 egg yolks and pudding powder.
Beat the egg whites with the pinch of salt until stiff and fold into the sour cream mass.
Line a greased springform pan with the kneading dough and pull up an approx. 3cm high rim. Pour in the sour cream and bake in the preheated oven for 1 hour.
After about 15 minutes of baking, use a sharp knife to cut into the sour cream mass 1 cm from the edge. When the baking time is over, let the cake stand in the switched-off oven for 10 minutes, then remove it, remove it from the edge of the springform pan and let it cool for 1 hour with the springform pan on a wire rack. Then take it down and let it cool down completely.
For the topping, clean the rhubarb, peel it off and cut into small pieces approx. 1 cm. Steam the pieces together with the sugar in a saucepan until soft. Drain in a colander. Mix the icing powder with 250ml apple and currant spritzer, bring to the boil, stir in the rhubarb and use a tablespoon to spread on the cake. Let cool and decorate with cream if necessary.
Tips:
Instead of the apple and currant spritzer, only currant juice, cherry juice or apple juice can be used. If you don`t like all three variants, take 250ml of water instead of the juice, but then mix the icing with 2 tablespoons of sugar.
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