Woohoo! With this recipe, it's SUPER easy to use up those rhubarbs from the garden - or the supermarket. A super easy and spongey rhubarb cake, served with creme fraiche. Enjoy!

Directions

1. Preheat your oven to 175 degrees fan assisted.

2. Begin by whisking egg and sugar until fluffy. Add creme fraiche and oil.

3. Then mix the dry ingredients well in a bowl: Flour, baking powder, vanilla sugar and salt and stir into the batter.

4. Rinse the rhubarb and remove tops and bottoms. Cut into slices 1-2 cm thick and mix into the batter.

5. Butter a round cake tin (diameter approx. 25-30 cm) and pour in the batter. Bake for about 35-45 minutes - or until no batter sticks when you poke the cake with a knitting needle.

6. Serve the cake warm or cool, topped with a dollop of creme fraiche.

7. The cake can of course be eaten day of, but it'll stay fresh and spongey in the fridge for 1-2 days.

8. Enjoy!

Tip

Tasks for younger kids in the kitchen: Let your kids help slice the rhubarb. They can also add the ingredients to the bowl and help mix the batter.