cake: Two hundred grammes butter, two hundred grammes icing sugar, four eggs, 250g plain flour, one teaspoon baking powder.
Crumble: 140g flour, 85g butter, 100g sugar.
Additionally: 600g rhubarb, icing sugar for dusting
Till frothy, cream the butter with the icing sugar. One at a time, continually mixing, add the eggs.
Add the sieved flour with the baking powder and stir until the ingredients come together.
Spoon the batter on a pan coated with baking paper, about 25 by 30 cm.
After washing the rhubarb, cut it into pieces roughly 1.5 cm length and equally distribute it on the cake.
Prepare the crumble then by rubbing the flour, butter, and sugar together with your fingertips until clumps develop. Drizzle over the cake's top.
Preheat the oven to 180°C and bake the cake for roughly forty to forty-five minutes until the crumble browns and a skewer inserted through comes out clean.
Once cooled, dust with icing sugar.