Rhubarb cake the quick way

Ingredients for 1 servings:

• 1 kg rhubarb
• 4 eggs
• 175 g butter or margarine, soft
• 150 g sugar, for the batter
• 200 g sugar, for the topping
• 1 tbsp vanilla sugar
• ½ tsp baking powder
• 8 tbsp low-fat milk
• 100 g almond(s), skinless, ground
• 1 pinch of salt
• 250 g flour
• Grease for the tray
• powdered sugar
• possibly mint
• possibly cream and almond flakes

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Grease a baking sheet. Wash and trim the rhubarb, and let it drain. Cut into approximately 1 cm long pieces. Separate the eggs. Beat the fat, 150 g sugar, vanilla sugar, and salt until creamy. Mix in the egg yolks one at a time. Mix the flour and baking powder. Stir in portions alternately with the milk. Spread the batter onto the baking sheet with a spatula. Beat the egg whites with a pinch of salt until stiff peaks form, then gradually add 200 g sugar while stirring. Beat until the sugar has dissolved. Fold in the almonds and rhubarb pieces. Spread the mixture over the batter and bake in the preheated oven for 30-35 minutes (electric oven 200°C, fan oven 175°C, gas mark 3). Once cooled, dust with icing sugar and, if desired, serve sprinkled with whipped cream and toasted almond flakes. For a lighter version, omit the cream and garnish with mint. For the WW fans among you: With 24 pieces, one contains 200 kcal/840 kj, E 3 g, F 10 g, KH 24 g and therefore only 4.5 points.