Pastry:
2 eggs
200 g fine sugar
1 dl milk
1 dl whipping cream
1 dl melted butter
4 dl wheat flour
2 tsp baking powder

Filling:
½ l peeled rhubarb in chunks
50 g soft butter
100 g fine sugar
1 dl wheat flour

Pre-heat oven to 200 ºC.
Line dish or baking tin with baking paper.
Mix eggs and sugar.
Add milk, cream and melted butter.
Mix flour and baking powder.
Add to pastry, stirring just enough to make pastry even.
Line dish or baking tin with pastry.
Spread rhubarb evenly on pastry.
Crumble soft butter, sugar and flour with hands and sprinkle on rhubarb.
Bake for 25-30 minutes.