At a glance
You're building layers of flavor with a buttery semolina dough, tangy stewed rhubarb, and a creamy curd cheese filling—the most involved part is whisking the filling smooth with a mixer before baking. This takes just over an hour and a half from start to finish, but most of that is hands-off cooking and cooling time, so you'll have a stunning dessert that feels fancy but comes together quite naturally.
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Dough
Mix the fine semolina flour with the baking powder and icing sugar. Add the egg yolks and the chilled butter, cut into small cubes. Work it into a firm, non-sticky dough. Wrap it in plastic film and leave to rest in the fridge for at least an hour.
For this step
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Three portions
Divide the dough into 3 equal parts. Put one part back in the fridge. Combine the remaining two and use them to make the base for the tin.
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Prepare the tin
Line the bottom of a 25 cm springform cake tin with baking paper, tucking it in neatly. Grease the sides with butter and dust with fine semolina flour.
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