Rhubarb sheet cake

Ingredients for 1 servings:

• 500 g rhubarb
• 300 g flour
• 300 g sugar
• 190 g margarine
• 3 eggs
• 1 ½ tsp, leveled baking powder
• e.g. milk
• 1 pinch of salt
• e.g. sugar, for the rhubarb
• possibly powdered sugar, for dusting
• possibly butter for the mold
• possibly flour for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

For the dough, first beat the margarine and sugar until fluffy. Then add the eggs, flour, baking powder, and a pinch of salt, along with up to 3 tablespoons of milk if desired, and mix. Prepare a baking sheet (line with baking paper or brush with butter and flour) and spread the dough evenly on it. Trim the rhubarb and cut it into 2.5 cm long pieces. Add sugar if desired (if you prefer a more sour texture, it’s better not to add sugar). The rhubarb does not need to be peeled. The amount of rhubarb can be varied as desired. Arrange the rhubarb pieces in a checkerboard pattern on the dough, leaving a small gap between each piece. Preheat the oven to 200°C, place the sheet on a middle rack, and bake the cake for about 20-25 minutes. Finally, sprinkle the cake with powdered sugar, if desired.