John Myers
Ingredients for 8 servings:
- 750 g rhubarb
- 150 g butter, soft
- 150 g sugar
- 1 packet of vanilla sugar
- 4 eggs
- 250 g flour
- 1 tsp baking powder
- powdered sugar
- Fat and flour for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
Clean the rhubarb and cut into 3 cm long pieces. Beat the butter vigorously until it has turned very light. Then add the sugar and vanilla sugar and beat everything vigorously again. Beat in the eggs one at a time, mix the flour and baking powder and fold into the batter. Butter a springform pan (approx. 24 cm) and sprinkle with a little flour. Pour in the batter and smooth it out. Place the rhubarb pieces close together vertically into the batter (they should still stick out about 1 cm). Bake in a preheated oven at 200 °C (top/bottom heat) on the second rack from the bottom for approx. 45 minutes. Remove the cake from the pan while it is still warm and place it on a cake plate. Sprinkle thickly with powdered sugar and let cool.
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