Fine rhubarb cake

Ingredients for 1 servings:

• 500 g rhubarb, peeled
• 2 tbsp sugar
• 3 m.-sized eggs
• 125 g butter or margarine
• 125 g sugar
• 125 g wheat flour
• 1 pinch of salt
• 2 tsp baking powder
• 1 tsp lemon peel, untreated, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

very moist and simple rhubarb cake

Mix the peeled rhubarb with 2 tablespoons of sugar. Mix the flour with the baking powder, lemon zest, and a pinch of salt. For the batter, first separate the eggs and pour the egg yolks and egg whites into two separate mixing bowls. Beat the egg whites with an electric hand mixer until stiff peaks form. Beat the egg yolks with the softened butter and sugar until fluffy. Sift the flour mixture over the top and fold in. Finally, fold the beaten egg whites into the batter with a spoon. Pour the batter into the prepared cake tin and smooth it down. Arrange the rhubarb pieces evenly on top. Bake in a preheated oven at 200°C (top/bottom heat) on the middle rack for approx. 35-45 minutes.