Try this delicious cake recipe:
Shortcrust pastry: quickly knead all the ingredients together to form a dough and chill for about 1 hour, wrapped in cling film. Now roll out the dough to a thickness of 4 mm, cut it out with a ring of 26 cm ø and place it on a baking tray lined with parchment paper. Prick the dough a few times with a fork and bake in a hot oven at 180 degrees for about 8 min.
Rhubarb filling: rinse the rhubarb, pat dry and peel off the narrow outer skin from top to bottom. Halve according to size and cut into pieces about 5 cm long.
Place the pre-baked shortcrust pastry base in a ring and spread the base with apricot jam, spread the sweet crumbs evenly on top and place the rhubarb in a fan shape.
Cream glaze: heat butter, whipping cream, milk and sugar together. Mix the eggs, custard powder and rum and whisk together to form a cream. Pour the cream over the rhubarb while it is still hot.
Streusel: For the streusel, knead the butter, sugar and flour together, grate the streusel and spread it evenly over the cake.
Then bake the cake at 190 °C top and bottom heat for about 45 minutes.
Tip: Butter: Heat the butter in a saucepan until it starts to foam.
Use a skimmer to skim off the foam. Repeat until no more whitecaps form. Then cool the butter repeatedly.
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