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🍰 Crispy Rhubarb Cake with Vanilla Sauce

280 kcal · 30 min · 4 servings

Ingredients

• 1 Springform (24 cm ⌀)
• 300 g flour
• 1 egg
• 1 pinch salt
• 200 g butter
• 400 g rhubarb
• juice of one lime
• 130 g honey
• 2 tsp cinnamon
• 250 ml milk
• pulp of 1/2 vanilla pods
• 1 tbsp cornstarch
• 1 egg yolk

Instructions

1. 1. Pour the flour onto a clean work surface.
2. 2. Make a well in the center of the flour.
3. 3. Crack the egg into the well.
4. 4. Add a pinch of salt and the butter.
5. 5. Knead everything into a smooth dough.
6. 6. Wrap the dough in cling film.
7. 7. Chill the dough in the refrigerator for about 30 minutes.
8. 8. Peel the skin off the rhubarb stalks.
9. 9. Cut the rhubarb into small pieces.
10. 10. Place the rhubarb, lime juice, 100 grams of honey, and cinnamon in a pot.
11. 11. Simmer the mixture for about 3 minutes.
12. 12. Let the rhubarb filling cool down completely.
13. 13. Take the dough out of the fridge and roll it out.
14. 14. Cut a circle from the dough that fits exactly into your baking pan.
15. 15. Roll out the remaining dough again.
16. 16. Grease a springform pan.
17. 17. Place the rolled-out dough into the pan.
18. 18. Pour the cooled rhubarb filling into the pan.
19. 19. Place the dough lid on top of the rhubarb.
20. 20. Poke holes in the lid with a fork.
21. 21. Decorate the cake as desired with leftover dough strips.
22. 22. Brush the surface with three tablespoons of milk.
23. 23. Preheat the oven to 200 degrees Celsius.
24. 24. Bake the cake for about 45 minutes.
25. 25. Set aside two tablespoons of the remaining milk.
26. 26. Boil the rest of the milk with vanilla paste and 30 grams of honey.
27. 27. Whisk the starch with the two tablespoons of cold milk.
28. 28. Whisk the egg yolk with the starch-milk mixture.
29. 29. Stir the egg yolk mixture into the hot milk.
30. 30. Season the sauce to taste.
31. 31. Serve the cooled cake with the warm vanilla sauce.

Nutrition per serving

• kcal: 280
• Protein: 4 g · Fett/Fat: 16 g · Carbs: 29 g