For the rhubarb cake, cream the butter, gradually stir in the eggs, sugar and vanilla sugar. Mix the flour with the baking powder, sift onto the mixture. Add the milk and stir in.
Pour the batter onto a greased or parchment-lined baking sheet and smooth it out. Wash and clean the rhubarb and cut it into small pieces.
Spread the rhubarb pieces on the dough and let it sink slightly. Bake the cake at 175 °C for about 45 minutes (test with a stick). Allow the finished cake to cool and cut into pieces.
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