Rhubarb buttermilk cake

Ingredients for 1 servings:

• 375 g flour
• 375 ml buttermilk
• 2 packets of vanilla sugar
• 3 eggs
• 220 g sugar
• 1 packet of baking powder
• 40 g almonds, sliced, peeled
• 1 tbsp sugar
• 65 ml cream
• 30 g butter
• 400 g rhubarb (cut into pieces)
• 2 tbsp sugar

Instructions

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

…my favorite rhubarb cake

Wash and peel the rhubarb, then cut into 1cm wide pieces. Mix with 2 level tablespoons of sugar in a bowl and let it stand until ready to use. For the batter, beat the eggs with the sugar and vanilla sugar until frothy. Stir in the buttermilk. Mix the flour with the baking powder and stir in a tablespoon at a time. Pour the batter onto a greased baking tray (I used a 38x35cm tray), smooth it out, and scatter the rhubarb pieces on top. Bake in a preheated oven at 180°C for 35 minutes. For the topping, mix the flaked almonds with the sugar and spread it over the cake after 15 minutes of baking, then finish baking. For the icing, briefly bring the cream and butter to a boil and then spread it over the hot cake using a tablespoon immediately after baking. Let it cool and then enjoy! Tips: You can of course change the topping and use more or less sugar and almonds. But this was enough for us. The icing makes the cake a little moister, but if you find it too high in calories, you can of course leave it out.