Small Rhubarb Vanilla Cake

Ingredients

• 350 g puff pastry (frozen)
• 400 g rhubarb
• 200 g Sour Cream
• 200 g Low-fat quark
• 2 Eggs
• 0.5 packet vanilla pudding powder (for 500 ml liquid)
• 0.5 tsp lemon zest
• 100 g sugar
• flour (for the work surface)
• 2 tbsp powdered sugar
• 1 egg yolk
• 1 packet clear tart glaze (for 250 ml liquid)
• 250 ml rhubarb juice

Instructions

1. 1.

   Let the puff pastry thaw while lying side by side.

2. 2.

   Preheat the oven to 200°C with upper and lower heat.

3. 3.

   Wash, trim, and cut the rhubarb into 1.5 cm pieces. For the vanilla cream whisk together the sour cream, quark, eggs, pudding powder, lemon zest, and sugar. Roll out the puff pastry on a floured surface and cut circles (about 18 cm diameter). Place these in greased mini pie tins (about 12 cm diameter) and lift up a rim. Spread the vanilla cream on the base, distribute the rhubarb over it, and dust with sugar. Slightly overlap the pastry edge toward the center and brush with egg yolk. Bake in the preheated oven for 20-25 minutes.

4. 4.

   Whisk the tart glaze with the juice and heat. Remove the finished pies from the oven, release them from the tins, and coat with the tart glaze. Let dry and serve with a cup of tea.