Rhubarb Cream Cake (Germany South)

This German Rhubarb Cream Cake is irresistible. If you can get rhubarb from the local supermarket or farmers market you should bake this cake. You will not regret it. Not one second. It is an authentic recipe from the South of Germany, from the region of Swabia with its capital Stuttgart.

Dough:
butter (60 g)
Monk Fruit Sweetener with Erythritol (Granular) (60 g)
1 egg
all-purpose flour, unbleached (180 g)
½ tsp. baking powder, such as Dr Oetker
1 dash sea salt

Filling:
4 eggs
2 tsp. pure vanilla extract
3 Tbsp. cornstarch
Monk Fruit Sweetener with Erythritol (Granular) (200 g)
3 Tbsp. sour cream
2.2 lbs rhubarb (1 kg)
3 Tbsp. natural yogurt

Make the Shortcake Base:
Place all ingredients on a smooth surface or a wooden baking board: All-purpose flour, unbleached first, make a mold and add remaining ingredients into this mold.

Knead all ingredients very well by hand until you get a smooth dough.

Form a ball, wrap in foil and place in fridge for 30 minutes.

Make the Filling:
Peel rhubarb, cut of hard parts and chop in small pieces. Set aside (you can add sugar if you like, depends on ripeness of rhubarb).

Separate eggs. Combine eggs with sugar and vanilla extract and beat for at least 2-3 minutes. Add sour cream, yogurt and starch.

Beat egg whites until very firm, fold into dough with a spatula. Mix carefully.

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5). Place a rack in the middle of the oven.

Roll the dough on the surface (baking board) that is sprinkled with all-purpose flour, unbleached.

Grease a spring form of 10" thoroughly.

Place dough on bottom of the form. With a fork poke the dough several times.

Spread rhubarb filling on top of the dough.

Bake in a preheated oven for 1 hour.

Should the cake get brown place a layer of baking paper on top.