Shortcrust pastry: Quickly knead all ingredients except cornstarch and flour until smooth. Then mix in sifted flour and sifted cornstarch. Rest the dough in the refrigerator for at least half an hour. Grease and flour the cake pan. Next, spread with the chilled and rolled out shortcrust pastry and raise a rim.
Filling: rinse the rhubarb, dry it, maybe peel it and cut it into 3 cm small pieces. Mix the rhubarb pieces with 100 g sugar as well as the sponge cake crumbs and let it sit for about 5 minutes. Then spread evenly in the shortcrust pastry lined give.
Frosting: cut open the vanilla pods and scrape out the pulp. Finely whisk the vanilla beans with the sugar in a chopper. Whisk the eggs, sugar, flour, 250 ml liquid whipping cream and the vanilla pulp until smooth and no lumps remain. Then fold in another 200 ml of liquid whipped cream. Whip the remaining 100 ml of whipped cream and gently stir into the mixture. Pour the glaze over the rhubarb and stir a little with a fork to prevent air bubbles from forming.
Bake the cake in a hot-air oven heated to 175 °C (185 °C for top and bottom heat) for 80 minutes with the vent open (if you don’t have this on your oven, just put a pot holder or similar between the oven and the oven door and leave a small gap open so that a little bit of air can escape).
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