Wholemeal Rhubarb Pie

For the wholemeal rhubarb cake, cut the washed, cleaned rhubarb into 1 cm thick pieces. For the dough, cream the butter with the sugar and honey, add the egg and mix until creamy, adding the vanilla pulp and rum. Mix flour and baking powder and stir into the egg mixture by the tablespoonful. Pour the batter into the well-greased and floured springform pan and spread the rhubarb over the batter. Bake on the middle shelf at 180°C for approx. 45 minutes. Shortly before the end of the baking time, prepare the curd cheese mousse. Beat 3 egg yolks with the honey until white and creamy and mix with the curd. Beat the egg whites until very stiff and fold in. Pour the curd cheese foam over the rhubarb and continue baking for another 15 minutes. At the end of the baking time, remove the curd from the edge and let the rhubarb cake rest in the pan for 10 minutes.

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