For the banana-rhubarb tart, preheat oven to 160°C (hot air). Cream room-warm butter, sugar and eggs in a food processor.
Mix baking powder and flour, sift and add to the mixture with lemon zest. Grease the springform pan, dust with flour, pour in the batter and bake for 20 minutes (test with a stick).
In the meantime, wash, clean and dice the rhubarb (1-2 cm). Peel bananas, mash with a fork and mix with lemon curd until smooth.
Take out the finished cake base, do not remove the sides of the cake tin and spread the banana mash on it. Mix cake glaze with a little water until smooth.
Bring rhubarb cubes to a boil with water and sugar while stirring, continue to boil for 2 minutes and stir in cake glaze.
Boil down for half a minute, then pour the rhubarb mixture over the cake. Let the banana-rhubarb cake cool and put it in the refrigerator until it is firm.
Preparation Tip:
If desired, you can sprinkle the banana-rhubarb cake with chocolate shavings.
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