Rhubarb Cake

Ingredients

• 1 24 cm springform pan (24 cm Ø)
• 300 g flour
• 1 egg
• 1 pinch salt
• 200 g butter
• 400 g rhubarb
• Juice of 1 lime
• 130 g honey
• 2 tsp Cinnamon
• 250 ml milk
• ½ vanilla bean, split and scraped for seeds
• 1 tbsp Cornstarch
• 1 egg yolk

Instructions

1. 1.

   Place the flour on a work surface. Press a well into it and crack the egg into the well. Mix everything with salt and butter until kneaded. Wrap the dough in foil and chill for about 30 minutes.

2. 2.

   Peel the skin from the rhubarb stalks. Cut the rhubarb into pieces. Steam the rhubarb, lime juice, 100 g honey, and cinnamon for about 3 minutes, then let cool.

3. 3.

   Roll out the dough. Cut a lid that fits the baking pan. Roll out the remaining dough again and line a greased springform pan with it. Add the rhubarb mixture. Place the dough lid on top, poke holes with a fork, and optionally decorate with leftover dough scraps. Brush with 3 tbsp milk. Bake in a preheated oven at 200°C for about 45 minutes.

4. 4.

   Boil the remaining milk, leaving 2 tbsp, with vanilla seeds and 30 g honey until hot. Whisk the cornstarch, 2 tbsp milk, and egg yolk together, stir into the sauce, and taste. Serve with cooled vanilla sauce.