Rhubarb cake

pasty: 100g of sugar
200g of butter
300g of flour
1 egg
Mix it all together and let it be in the fridge for 30 minutes. Then put it to the griddle and cover with chopped rhubarb and cover it with cinnamon and sugar. Then cook in 200C for 30 minutes.
Meanwhile prepare the sponge.
Sponge: 6 eggs
6tsp of sugar
6 tsp of flour
Beat up the egg white, then beat up the yolk with sugar then slowly mix them together and add also the flour. When the pasty have cooked in the oven for 30 minutes take it out and cover with sponge. Cook until the sponge has a nice golden brown color.