For the rhubarb raspberry cake, line a baking tray with baking paper and preheat the oven to 180 °C top/bottom heat. Remove the leaves from the rhubarb, peel and cut into 3-4 cm pieces.
Beat the eggs with the sugar and vanilla sugar until frothy. Stir in the oil and milk. Then stir in the flour mixed with baking powder.
Spread the dough on the prepared tray and cover with the prepared fruit. Bake at 180 °C for about 30 minutes. Let cool and serve sprinkled with a little sugar.
Preparation Tip:
Decorate the rhubarb raspberry cake as desired with white chocolate icing in strips.
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