Rhubarb cake from the tray

A simple rhubarb cake with sponge cake and roasted almonds

Baking time: approx. 35 minutes
Calories per piece Rhubarb cake from the tray approx. 320 cal for 15 pieces

This is a simple recipe for a tray-baked rhubarb cake. The tray-baked rhubarb cake is made from a sponge cake. Add a little bitter almond oil to the batter. This means that the rhubarb cake tastes like marzipan from the tray, which goes wonderfully with the rhubarb.

After baking, the still hot rhubarb cake is spread from the tray with red currant jelly and sprinkled with roasted almonds.
Rhubarb cake from the tray: the ingredients

For the rhubarb cake batter:
175 g butter, at room temperature
175 g sugar
1 packet of vanilla sugar
Pinch of salt
1/4 bottle of bitter almond oil
4 eggs, at room temperature
300 g flour
1/2 packet of baking powder
For the rhubarb cake topping:

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