Instructions

1. 1

   Peel the rhubarb and cut it into short pieces. Cream 120 g soft butter with 120 g sugar, the vanilla sugar and the eggs until pale and fluffy.

2. 2

   Mix 200 g flour with the baking powder and fold in alternately with the milk. Spread the batter onto a greased baking tray and scatter the rhubarb over it.

3. 3

   For the streusel, quickly rub the remaining flour, remaining sugar, cinnamon and cold butter into crumbs and sprinkle them over the rhubarb.

4. 4

   Bake in a preheated oven at 180 C until golden. Let the cake cool completely before cutting it into squares.