Cream Cake with Rhubarb

A great cake recipe for any occasion:

For the shortcrust pastry, quickly knead all the ingredients together to form a dough, chill for 2 hours. Then roll out to a thickness of 4 mm, cut out the dough with a ring of 26 cm ø, pierce holes with a fork and bake at 180 °C for 8 minutes.

For the rhubarb filling, peel the rhubarb, cut each lengthwise in half according to thickness and cut into pieces about 5 cm long. Place the ring around the pre-baked short pastry base. Fill the inner edge between the ring and the short pastry with a little of the remaining pastry to prevent the cream from running out.

Spread the apricot jam on the pastry, spread the sweet crumbs evenly on top and fan the rhubarb.

For the cream glaze, heat whipping cream, milk, butter and sugar together. Mix the eggs, custard powder and rum and whisk together to form a cream. Pour the still hot cream over the rhubarb.

For the crumble, knead the ingredients together, grate the crumble and spread evenly over the cake.

Bake the cake for about 45 minutes at 190 degrees.

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