Rhubarb pie on a Sunny Day

Garden party = Flowers and Rhubarb pie

On a sunny day when the Rhubarbs are in season and you've been invited to a garden party...what better than to put on a Floral dress, add some flowers in my hair and bake a really easy rhubarb pie/cake. This recipe I found in one of my favourite cookbooks by Linda Lomelino. The pie was so simple to make and easy to transport when going by bus outside of the city.
The pie was yummy and almost ended up being eaten before I even had a chance to photograph it...Luckily the others were patient so I could get some pics atleast:)

For the cake you will need:
3 dl all purpose flour
1 1/2 tsp baking powder
1 tsp cardamom (preferably seeds crushed in a pestle and mortar)
pinch of salt
100g butter (room temperature), I used normal salted butter
2 1/2 dl sugar
1 egg
1/2 tsp vanilla powder (however, I used vanilla extract)
   1 1/4 dl mjölk

    Rhubarb filling
    150g rhubarb
    1/2 tbsp sugar

I added some vanilla whip and strawberries on top.

How to prepare the cake:
1) Heat the oven to 175°C. Grease a pie form 23-25 cm in diameter.
2)Mix the flour, baking powder, cardamom and salt in a bowl.
3)Beat the butter and sugar until light and creamy in another bowl for approximately 4 mins. Add the egg and vanilla and mix until it's a smooth batter.
4)Mix in the flour mixture and milk. Mix in slowly with a folding motion until the mixture is smooth. Pour the batter into the baking form.

How to prepare the Rhubarb filling:
1)Peel the the rhubarb and cut into 4-5 cm long pieces. You can cut the rhubarb in half (lengthwise) if they are very thick, this way they won't sink to the bottom of the cake batter while baking.
2)Place the rhubarb in a beautiful pattern on top of the batter. Don't press them in too much because even I think I pressed them in a bit too much. You want to end up with the rhubarb still beautifully visible on top even after baking.
3)Sprinkle the sugar on top
4)Bake the pie/cake for 10 minutes in 175°C. Reduce the temperature to 150°C and bake for another 40-50 minutes or until the cake is golden brown. Let it cool down in the baking form.