The rhubarb is washed, the chips are pulled, cleaned and cut into pieces, of the desired size, the seeds are removed from the cherries. They are put in a bowl together and 2 tablespoons of raw sugar are added over them.
Rub the butter well with the sugar, salt and salt until it becomes like a foam. Add one egg yolk and rub well after each one, then add the flour mixed with the baking powder and finally the beaten egg whites and mix slowly from the bottom. up. Line the large pie tray with parchment paper, and pour the composition into it and place the rhubarb pieces and the drained cherries on top. Put the tray in the oven to bake at 180gC (the oven must be heated before) for 35 -40 minutes.
Make the test with the toothpick to make sure that the cake is baked. Leave it to cool, and whoever prefers it can powder it with powdered sugar.