Rhubarb Pot Pie

A simple but delicious cake recipe:

Rinse the rhubarb, clean and remove the peel, cut into 3 cm pieces. Set aside 3 pieces for the decoration. Soak the gelatine in cold water.

Combine currant jelly and sugar and bring to a boil once in a wide saucepan. Add the rhubarb and steam at low temperature for 5 min with the lid closed. Pour into a suitable bowl, setting aside 100 ml of juice for garnish. Allow the dripping gelatin to melt at low temperature, stir into the compote. Chill.

For the sponge, beat the eggs and sugar with the beaters of a mixer on high speed for 6-8 min until thick. Fold in the sifted flour. Grease the bottom only of a cake springform pan (26 cm ø) and dust with flour. Fill sponge cake into the mold, smooth out.

Place on the 2nd rack from the bottom in the oven heated to 175 degrees and bake for 20-25 minutes. Cool in the form on a cake rack.

For the curd filling, drain the curd in a sieve for about 1 hour. Grate the lemon thinly and squeeze. Soak the gelatine in cold water. Beat milk, sugar, egg yolks, 2 tbsp. juice of one lemon, lemon zest and salt with the whisks of a mixer in a warm water bath until creamy. Fold in the squeezed gelatine with a whisk. Leave the egg cream to cool, stirring in between.

Remove the sponge cake from the mold and cut it diagonally once.

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