German Rhubarb Cake

Works every time

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Step 1

Preheat oven to 155 C (fan) or 175 C (without) Cream butter and eggs (yes the butter and the eggs!!) You will have a sloppy mix with little pieces of un-creamed eggs. Add sugar and sachet of vanilla sugar to the mix. Mix well. Stir in the flour (you can sift it if you want to) and the baking powder. Spread the fairly thick mixture over a baking tray lined with baking parchment. It will look more like a biscuit than a cake and you will think that there isn’t really enough depth. I use an approximate 20x28x2 cm tray. Put rhubarb evenly on top. Bake in oven for 40 minutes. Good with cream.