12 pieces / working time approx. 60 min.
1 pinch of vanilla
2 pkg. of vanilla custard powder
grated zest of a lemon
For the dough, finely grind the pumpkin seeds and knead together with the soft butter, the pumpkin seed flour, baking powder and sugar. Let it rest in the fridge.
Wash the rhubarb and cut it into small pieces, if necessary peel beforehand, and set aside. Preheat the oven.
For the curd cream, mix all the remaining ingredients with the mixer to a creamy mass and then fold in the cut rhubarb.
Line the bottom and sides of the cake tin (26cm diameter) with baking paper and press the cooled dough onto the bottom of the cake tin with your hands. Make sure that it is approximately the same thickness everywhere.
Pour the rhubarb curd cream into the cake tin and smooth it out and bake at 165 ° C for 50-60 minutes.