"Tosca cake with rhubarb"

I found this recipe on the back of one of those flyers that everyone gets in their post and I also had some rhubarb in my fridge (I know- weird coincidence right?).
1+1= THIS!

Ingredients

• 2 eggs
• 1,5 dl sugar
• 2 dl white flour
• 1,5 tsp baking powder
• 0,5 dl milk
• 100g butter 

For the topping

• 400g rhubarb, chopped
• 150g almond flakes
• 125g butter
• 1,5 dl sugar
• 1,5 tblsp white flour
• 0,5 dl milk

Method:

1. Preheat the oven to 180°C (350°F)
2. For the batter: Beat the eggs and the sugar until light and fluffy.
   
   
   
3. Mix the flour and the baking powder, sift and combine with the egg-sugar mixture.
   
   
   
   
   
4. Melt the butter and add it and the milk into the batter.
   
   
   
   
   
5. Pour everything into to a baking tin lined with a parchment paper and bake for 10 min.
   
   
   
   
   
6. Put chopped rhubarb on top of the cake and bake another 10 min.
   
   
   
   
   
7. For the topping: Mix and heat all the ingredients in a saucepan stirring constantly until the  mix thickens and is golden. Pour the topping on top of the cake (with rhubarb pieces on it) and bake by 200°C for additional 15-20 min or until the top looks nice and golden.
   
   
   
   
   
   
8. Let it cool for 20 min. and serve with vanilla ice cream.
   
   

Review: It's quite a heavy cake but in a good way. The cake is lightly sour because of the rhubarb but the sweetness (and crunchiness and chewiness...) of the topping (and additional scoop of vanilla ice cream) balances everything nicely out.
I found myself taking 1st slice...and then the 2nd...and then a small piece more...
You just CANNOT get enough of it!!