Rhubarb cake à la Lmahl

Ingredients for 1 servings:

• 140 g flour
• 70 g flour, (whole grain), alternatively normal flour
• 100 ml milk, 0.3%
• ½ sachet of baking powder
• 1 pack of pudding powder, vanilla
• 2 eggs
• 125 g margarine, or semi-skimmed margarine
• 80g sugar, if you want more, also 125g
• 500 g rhubarb
• some sweetener, liquid, as desired
• some bitter almond flavor
• possibly cinnamon powder
• Grease, for the edge of the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Reduced calories with sweetener if needed

Grease the sides of a springform pan. Trim the rhubarb and cut it into small pieces. Mix all ingredients, except the rhubarb, into a batter. Tip: Use either 80g of sugar and sweetener to taste, or 125g of sugar and omit the sweetener. Pour about 2/3 of the batter into the springform pan and spread some of the rhubarb on top. Spread the rest of the batter over the rhubarb to form a second layer and spread the rest of the rhubarb on top. Sprinkle with a little cinnamon, if you like. Bake in a preheated oven at 175°C for about 50 minutes. The cake can be enjoyed lukewarm or cold, and with or without cinnamon/sugar, as desired. Tip: The basic batter is also suitable for topping with other fruit, e.g. strawberries. It is possible that the batter will break off a little on the sides in some places after removing the edges. If that bothers you, you can spread colorless icing on the cake after it has cooled down; personally, I think it’s better without it.