Mix all ingredients together except for the rhubarb.
Peel the rhubarb, cut into pieces approx. 1 cm in size and add to the dough.
Grease a springform pan with a diameter of 28 cm with the butter and spread the soft wheat semolina in it (this will prevent the dough from sticking to the baking pan later). Fill in the dough and bake for about 40 minutes at 170 degrees Celsius.
The rhubarb cake tastes warm while it is still warm or is very tasty the next day out of the refrigerator and is a real light weight, especially if you use erythritol.
120 Kcal per piece of cake with a total of 12 pieces.