4 dl sugar
3 dl milk
150 g butter
6 dl wheat flour
3 tsp baking powder
1 liter rhubarb pieces
Beat the eggs and sugar. Melt the butter, mix it with milk. Add to the egg foam sugar alternately butter-milk mixture and flour with baking powder.
Pour into a casserole dish, spread on top the rhubarbs. Sprinkle with sugar and cinnamon.
Bake at +200C for half an hour.
Serve with vanilla sauce or with ice cream.