Rhubarb Cake

Rhubarb cake is a classic that truly tastes of spring and summer. The fresh, slightly tart rhubarb is perfectly balanced with the sweetness of the cake, creating a moist and flavorful dessert. This recipe is easy to make and is just as suitable for coffee visits as it is for a cozy weekend treat.

• 2 eggs
• 200 g sugar
• 1 tsp vanilla sugar
• 1.5 tsp baking powder
• 150 g flour
• 75 g melted butter
  
  Topping
• 2 stalks of rhubarb
• sugar
• cardamom

1. Whisk the eggs and sugar until fluffy. Fold in the dry ingredients along with the butter until the batter is smooth.
2. Pour the batter into a greased springform pan (22 cm)
3. Peel and cut the rhubarb into small pieces.
4. Evenly distribute the rhubarb over the cake and sprinkle with sugar and cardamom.
5. Bake the cake in the middle of the oven at 200 degrees for about 30 minutes.

Serve the cake slightly warm, either on its own or with a dollop of cream or vanilla ice cream on the side. The crispy surface and the soft, slightly chewy center make this a favorite that quickly disappears from the plate. Enjoy!