Quick rhubarb cake

Ingredients for 1 servings:

• 350 g rhubarb
• 130 g margarine or soft butter
• 130 g sugar
• 2 bags of vanilla sugar or
• 1 bag(s) flavoring (lemon sugar)
• 1 pinch of salt
• 180 g flour
• 2 eggs
• 1 tsp, leveled baking powder
• 1 pinch(s) of powdered sugar
• Fat for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

juicy, quick, easy and good – for a springform pan or half a baking tray

Wash and peel the rhubarb, then cut into 1 x 1 cm pieces and sprinkle with sugar. Separate the eggs. Beat the egg whites with a little salt until stiff peaks form. Beat the egg yolks with sugar and vanilla sugar until fluffy. Add the butter or margarine and fold in. Mix the flour with the baking powder and stir briefly. Fold the rhubarb pieces and the beaten egg whites into the batter. Pour the mixture into the greased tin (it’s best to line the bottom of the tin with baking paper), smooth it out. Then bake at around 180°C (fan oven) for around 25 minutes. After 25 minutes, it’s best to do the skewer test. If no batter sticks to the skewer, the cake can be taken out. Let it cool for 8 minutes and then turn out. Peel off the baking paper and sprinkle with powdered sugar.