Summary

Ingredients

• 200 g rhubarb, cut into cubes
• 3 tablespoon sugar
• 1 point vanilla sugar
• 100 g mararine or butter, melted
• 180 g suar
• 0.5 ½ point aroma, (Citroback)
• 1 egg (s)
• 160 ml milk
• 220 g flour
• 1 teaspoon, heaped baking powder

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Instructions

1. The amount is enough for a springform pan of 26 cm.
2. IMPORTANT, the mold must be covered so that it is leak-proof or placed on a tray in the oven.
3. Mix the chopped rhubarb with the 3 tablespoons of sugar and vanilla sugar, spread everything on the springform pan.
4. Spread 5 tablespoon of the melted margarine over the rhubarb pieces.
5. Put the rest in a bowl, add the egg, Citroback and sugar, stir until frothy. Pour in the milk, mix in briefly. Then fold in the flour and baking powder.
6. Because carefully pour the dough into the mold and smooth it out.
7. Bake at 170 ° fan for about 40 minutes. (Chopstick sample)
8. Immediately turn the cake upside down on a rack after baking.
9. Also tastes warm, served with whipped cream, very fine.