A simple but delicious cake recipe:
Mix sugar, butter and flour well and chill in the refrigerator for about 1/2 hour.
Roll out chilled dough, line a cake springform pan with it. Bake lightly in the oven. Later, spread a little bit of jam on the short pastry, put a narrow slice of sponge cake on top. Spread the pudding evenly on it, cover with blanched rhubarb.
Bake at 170-180 °C for about 30-40 minutes. Cool well afterwards. For the glaze, heat the apricot jam, stir with the rum. Brush on the cake while it is still warm and sprinkle with toasted almond kernels, chopped pistachios and cinnamon sugar.
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