First harvest of rhubarb from my garden this afternoon, as I craved a cake. Quickly looked through Dorota’s ideas, found what I needed, dug up some raspberries from the freezer and was ready to go. Relatively quick and very tasty cake to go with tea.

I used about 200 g of rhubarb, did not peel it, as fresh and young, chopped in small pieces. 100 g frozen raspberries, crumbled, no need to defrost.

For the cake- 1 whole egg and 1 yolk whipped up with 4 tbsps of sugar until pale and fluffy.  2 tbsps of ground almond and 3/4 glass of plain flour, a sprinkle of baking powder, some vanilla extract and then 60 g of melted and slightly cooled butter all added in and briefly combined. Onto the small tray with baking paper, flattened, fruit generously on top. And then a delicious crumble made of 90 g of ground almonds, 50 g of melted butter, 50 g of sugar, some if which was vanilla sugar. I ended up adding a sprinkle of flour to make it more crumbly.

Baked in 175 degrees for about 30-35 minutes, kitchen smelled like heaven.

This is the kind of baking I love- when Florek comes home, sticks a knife through the cake even before dinner and after dinner picks up that knife again. It will not last very long. Yum. 🙂