Rhubarb and apricot cake

Ingredients for 1 servings:

• 200 g butter, soft
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• ½ lemon(s), untreated
• 3 eggs
• 250 g flour
• ½ pack of baking powder
• 1 kg rhubarb
• 1 can/n apricot(s)
• 200 g flour
• 100 g sugar
• 50 g almond(s), ground
• ½ tsp cinnamon
• 150 g butter, soft
• powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sheet cake with crumbles

Cream the butter with the sugar and vanilla sugar until fluffy, then beat in the eggs one at a time. Sift the flour with the baking powder and stir in with the salt and grated lemon zest. Drain the apricots and cut the rhubarb into pieces. Grease a baking tray, spread the batter on it, and top with the rhubarb and apricots. Preheat the oven to 180°C (top/bottom heat). Combine the flour, sugar, almonds, cinnamon, and butter in a crumble and spread over the cake. Bake on the middle rack for about 55 minutes. Let cool and sprinkle with powdered sugar, if desired.