Rhubarb and cinnamon cake

Hello everyone! Hello! You can reduce the cinnamon according to your taste but it goes very well with rhubarb.

75 g butter - 2 tbsp olive oil - 1 egg - 160 g brown sugar - 1 tsp liquid vanilla - 2 tbsp cinnamon - 1 pinch of salt - 200 ml milk - 1 sachet of yeast - 320 g flour - 500 g rhubarb peeled and cut into chunks.
Preheat oven TH 6/7 (180°/200°)

Beat butter with brown sugar until smooth and creamy, then stir in egg, vanilla and oil.
In another bowl mix together the flour, baking powder, 1 tablespoon of cinnamon and salt... Add 1/3 of the dry ingredients to the butter mixture, alternating with the milk until the ingredients are exhausted.

Mix the rhubarb with the second tsp of cinnamon.
In a buttered buttered and sweetened brown sugar mussel, place half of the rhubarb pieces, pour half of the dough on top, cover with the remaining rhubarb and finish with the rest of the dough.
Bake in the oven and cook for 50 minutes, leave to rest for 10 minutes in the oven and then unmould.
Check the cooking with the blade of a knife... for my part, I had to cook it 10 more minutes.