Rhubarb Pot Pie

A cake recipe for all foodies:

Peel the rhubarb stalks, remove woody parts and cut into pieces. Place in a wide frying pan with the sugar and vanilla sugar and steam until soft with the lid closed, stirring occasionally so that the rhubarb does not burn. Mash in a hand mixer or possibly with a hand blender.

While the rhubarb is cooking, soak the gelatine in sufficient cold water. Now squeeze well and let it melt in the hot rhubarb puree. Refrigerate until the puree begins to gel along the edge.

Cut the sponge cake base in half horizontally and place on a cake plate (the second base can be frozen for another cake). Enclose with a springform rim or cardboard sleeve.

Heat strawberry jelly or glaze in a small frying pan. Spread on the sponge cake. Pour half of the rhubarb puree on top. Stir the rest of the puree with the curd. Whip the cream until stiff and fold into the rhubarb and curd cream. On top of the rhubarb puree form and smooth out. Refrigerate the cake for at least three hours. If desired, garnish with stewed strawberries or rhubarb stalks before serving.

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