Crumbled Pot Pie with Rhubarb

A great cake recipe for any occasion:

Put cornflour, flour, ground almond kernels and baking powder in a large enough bowl. Add egg yolks, sugar and softened fat on top and knead everything together well with a mixer on low speed until crumbles form.

Form 2/3 of the dough on the bottom of a saved tart springform pan (26 cm 0), lightly pressing a rim about 3 cm high. Spread the curd filling evenly on it, rhubarb pieces on the filling form.

Sprinkle the remaining dough on top and cover with flaked almonds. Put the cake springform pan into the preheated oven and bake.

Dust the crumble topping cake with powdered sugar after it has cooled.

For the curd filling, mix cornflour in enough cold milk. Bring the remaining milk and sugar to the boil, add the mixed cornflour and stir until brief.

Stir through lemon zest, curd, egg yolks and juice, add to hot Flammeri and bring everything together to boil again while stirring.

Whip the egg whites until very stiff and fold into the hot curd mixture.

Oven setting: E-kitchen oven: 200-225 50-60 min. G-kitchen oven: 3-4 50-60 min.

The crumbled curd cake tastes the same with gooseberries, sour cherries, apples or plums.

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