Almond Rhubarb Cake

Ingredients

• 255 g soft butter
• 210 g ground almonds
• 500 g rhubarb (thin sticks)
• 80 g raw cane sugar
• 5 eggs
• 1 pinch Vanilla powder
• 1 tsp organic lemon zest
• 45 g spelt whole grain flour (3 tbsp)
• 0.5 tsp Baking powder
• 30 g almond flakes (2 tbsp)

Instructions

1. 1.

   Grease a tart pan with 5 g of butter and sprinkle with 10 g of almonds. Wash, clean, and peel the rhubarb. Cut the sticks into pieces approx. 10 cm long, mix with 2 tbsp sugar in a bowl and let stand for 10 minutes.

2. 2.

   Separate the eggs. Beat the egg whites with 1 1/2 tbsp sugar until stiff and cool. Beat the egg yolks with vanilla powder, lemon zest, butter and the remaining sugar vigorously for 3 minutes. Mix the remaining ground almonds, flour and baking powder and fold them in. Gently fold in the whipped egg whites.

3. 3.

   Fill the pan with the batter and smooth it out. Pat the rhubarb pieces slightly and arrange them in a radiating pattern on the batter. Sprinkle with almond flakes and bake the cake in a preheated oven at 180 °C (160 °C convection; Gas: level 2–3) for 30–40 minutes. Let it cool, remove from the pan and let it cool completely.