Rhubarb cake with nutty crust

Cake

250 g rhubarb

100 g butter

2 eggs

2 dl sugar

2 dl flour

1 tea spoon baking powder

Crust

100 g roasted and salted cashews

100 g butter

1 dl sugar

2 table spoons milk

2 table spoons flour

Heat up the oven to 175 degrees Celsius. Melt the butter for the cake. Cut the rhubarb in 2 cm pieces. Whisk the eggs and the sugar really fluffy. Add the melted butter and the flour mixed with the baking powder. Stir to an even batter. Pour into a thin with loose edges and place the rhubarb on top. Bake for 20 minutes.

Chop the nuts. Add butter, sugar, milk and flour to a pan and boil for a few minutes until thickening. Add the nuts and place the crust over the cake. Bake for another 15 minutes.