For the rhubarb and cherry cake, peel the rhubarb, cut into small pieces and mix with sugar and cinnamon. Beat the butter and sugar until fluffy, then gradually add the eggs.
Mix flour with baking powder and fold in. Spread the dough on a prepared baking sheet. Spread rhubarb and pitted cherries on the dough and bake at 160 degrees for about 40 minutes.