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rhubarb ... & more!
Prep Time40 minutes
Cook Time40 minutes
Servings: 16 pieces
ingredients:
for the rhubarb mess:
  • 500 g rhubarb
  • 2 tbsp vanilla sugar (2 packets)
  • 2 tbsp sugar
  • some water
for the pastry:
  • 160 g all-purpose flour
  • 80 g butter
  • 50 g sugar
  • 1 tbsp vanilla sugar (1 packet)
  • a pinch of salt
  • 1-2 tbsp cold water
for the filling:
  • 250 g curd cheese (20%)
  • 125 g mascarpone
  • 80 g sugar
  • 1 tbsp vanilla sugar (1 packet)
  • 1 tbsp cornstarch (or similar)
  • 3 eggs
  • 200 g rhubarb mess
equipment:
  • baking tin (20 x 20 cm)
  • baking parchment
  • egg whisk
how to:
for the rhubarb mess:
  • Clean & trim the rhubarb; discard any wooden parts as well as all the leaves.
  • Cut the rhubarb into small slices (about 2 mm).
  • Add some water to a small pot (about 2 mm covering the bottom). Add the rhubarb & the sugar & bring to a boil.
  • Let it simmer for about 10 min.
  • Reserve about 200 g of the rhubarb mess for the cake.
for the pastry:
  • Preheat the oven to 200° C fan.
  • Line the baking tin w/ baking parchment. Add some drops of oil to the bottom to fix the baking parchment.
  • Put all ingredients in a bowl, roll up your sleeves & start kneading until you get a fine pastry. Start w/ 1 tbsp of cold water - add a 2nd one if necessary (i. e. if the pastry seems too crumbly)!
  • Form a ball & leave it in the fridge until the oven is ready.
  • Distribute the pastry evenly in the baking tin w/ your hands & fingers (bottom only!). It doesn't matter if it's not perfectly even.
  • Bake the pastry for about 10 min at 200° C fan.
  • Take the baking tin out of the oven & let it rest.
  • Afterwards reduce the oven to 170° C fan.
for the filling:
  • W/ an egg whisk cream the curd cheese, the mascarpone, the sugars & the starch.
  • Add the eggs & whisk until all is very well incorporated.
  • Spoon about half of the filling into the baking tin all over the pastry. Add the rhubarb mess & afterwards the rest of the filling. They will mix by themselves.
  • Let it bake in the oven for about 30 min at 170° C fan.
  • Let the cake cool down to room temperature & lift out of the baking tin by help of the baking parchment. Cut off the edges of the cake (about 1 cm) & cut the cake into 16 squares (4 x 4).
Notes
Prep Time: Includes preparing the rhubarb mess (about 10 min preparation & about 10 min cooking).
Rhubarb: Work only w/ young red stems of rhubarb for the sake of the brilliant red color!
Rhubarb mess (1): My rhubarb mess isn't sooo sweet! If you like, you may add more sugar.
Rhubarb mess (2): Store the leftovers in the fridge & enjoy w/ yoghurt or whatever for breakfast or whenever. (If you start w/ making rhubarb mess you may as well prepare somewhat more than you need for the cake ...)
The cake is best when stored in the fridge. It'll set a little in the cold (which makes it even more delicious).
Sorry: no experience w/ freezing!