Sometimes you just need a recipe that’s fast and easy 😍, and this one is perfect for that👍😊. If you like, you can also enhance the recipe with some streusel or add a handful of nuts to the batter 😊.
Here’s how to make it:
Ingredients: For a 25cm x 25cm (10×10 inches) brownie pan or half-sheet pan.
- 180g (3/4 cup) softened butter
- 160g (3/4 cup) sugar
- 1 packet of vanilla sugar (or 1-2 tsp vanilla extract)
- 3 eggs
- 300g (2 1/2 cups) all-purpose flour (or 200g flour and 100g ground nuts)
- 1 tsp baking powder
- 80ml (1/3 cup) milk
- 600g (about 1.3 pounds) rhubarb
- 2 tbsp sugar
- Beat the softened butter with sugar and vanilla sugar until creamy. Add the eggs one at a time and mix.
- Mix the flour with the baking powder and, alternating with the milk, fold it into the batter.
- Wash the rhubarb and cut it into finger-length pieces.
- Pour the batter into a greased pan and place the rhubarb on top.
- Bake the cake for about 35-40 minutes at 160°C (320°F) with convection.
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