Banana-rhubarb cake

Ingredients for 1 servings:

• 2 bananas
• 2 stalk(s) rhubarb, approx. 400 g
• 5 m.-sized eggs
• 160 g margarine
• 160 g natural yogurt
• 160 g sugar
• 2 packs of vanilla sugar, 8 g each
• 240 g flour
• 2 tsp, heaped baking powder
• ½ tsp baking soda
• Fat, for the shape
• Breadcrumbs, for the mold
• 50 g walnuts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes

moist loaf cake for the 1.5 liter tin

Preheat oven to 180°C. Peel the rhubarb and bananas and cut into small pieces. Mix the rhubarb with 1 packet of vanilla sugar and let it stand. In a bowl, mix the margarine, eggs, sugar, 1 packet of vanilla sugar, and yogurt until creamy. Combine the flour, baking powder, and baking soda, add a tablespoon at a time, and mix well. Finally, carefully fold in the rhubarb and bananas with a tablespoon. Pour the batter into the prepared loaf pan, sprinkle with the chopped walnuts, and bake on the middle rack for about 75 minutes, covering with aluminum foil if necessary. The cake should cool completely before removing it from the pan.