Blueberry and rhubarb cake. Simple, comfortable and good with coffee or as a dessert.
Blueberry and rhubarb cake
1-2 cup blueberries (frozen or fresh)
1-2 dl (frozen or fresh) rhubarb in pieces
175 cub butter
1/2 cub sugar
2/3 cub flour
1 teaspoon baking powder
1 teaspoon vanilla sugar
1/3 teaspoon salt
2 tablespoons coconut flour
Put blueberries and rhubarb in the bottom of the form.
Melt butter in a saucepan. Add sugar, flour, baking powder, vanilla sugar and salt. Mix well, add eggs and stir.
Pour over the blueberries and rhubarb.
Sprinkle with coconut flour.
Bake at 175 ° C for about 20-25 minutes.