Wholemeal Rhubarb Cake with Curd Cheese Topping

For the wholemeal rhubarb cake with curd topping, wash and clean the rhubarb, then cut into pieces about 1 cm long.

For the dough, beat the butter with the honey until fluffy and then beat with the egg to a creamy consistency. Add the vanilla pulp together with the rum. Mix whole wheat flour with cream of tartar and stir in by tablespoonfuls. Since the whole wheat flour binds more, add enough mineral water to make a smooth, shredding dough (not too runny). Then pour the dough into a greased, floured 28 springform pan and flatten with a spoon.

Spread the rhubarb over the dough and press down lightly. Bake on the middle shelf in a preheated oven at 180 °C top/bottom heat for approx. 45 minutes.

Shortly before the end of the baking time, prepare the glaze. Beat the egg yolks with the honey until white creamy and mix with the curd cheese. Beat the egg whites until very stiff and fold in. Spread the curd mixture over the rhubarb and continue baking for 15 minutes. At the end of the baking time, run a knife once around the wholemeal rhubarb cake with curd to loosen it and let it rest in the pan for 10 minutes.

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