Preparation time: 15 minutes
Cooking time: 45 minutes

The ingredients: for 6 persons

• 110 g sugar
• 150 g self-raising flour
• 6 tbsp. oil
• 250 ml milk
• 2 eggs
• 2 packets of vanilla sugar
• 2-3 rhubarb stalks
• 100 g butter

The work:

Preheat the oven at 180 °C.
Mix 4 tablespoons of the sugar with 1 egg and put this on the side for later use.

Peel and cut the rhubard stalks in pieces (1,5 to 2 cm). Mix all other ingredients except for the butter and pour the mixture in a round or rectangular baking (or cake) pan. Scatter the rhubard stalks on top of the dough.

Bake this 20 minutes in the oven.

Melt the butter and mix this with the mixture of the sugar and the eggs you have put on the side earlier. Pour this mixture over the pie and put this back in the oven for 5-10 minutes. Grill for 5 more minutes until the pie is gold-brown.

Let the cake cool down.

The tip:

this cake keeps the middle between a kind of pudding and a cake. So I would advise not to try to get it out of the baking pan as a whole, but cut parts first and then serve the parts on plates.