Cobbler mit Rhabarber

Ingredients

• 100 g Spelt Whole Grain Flour
• 50 g ground almonds
• 1 tsp Baking powder
• 70 g liquid honey
• 0.25 tsp vanilla powder
• a pinch of salt
• 40 g cold butter
• 80 ml Milk (3.5% fat)
• 500 g rhubarb
• 30 g cornstarch (2 Tbsp)
• 1 orange

Instructions

1. 1.

   Mix spelt whole grain flour with ground almonds, baking powder, 70 g liquid honey, vanilla powder and a pinch of salt in a bowl.

2. 2.

   Cut cold butter into pieces, add to the dry mixture and process with the dough hooks of an electric hand mixer until crumbly crumbs form.

3. 3.

   Quickly fold in milk until a slightly sticky dough forms.

4. 4.

   Wash, trim and cut rhubarb into 2–3 cm pieces. Mix with cornstarch and pour into a baking dish.

5. 5.

   Halve the orange, squeeze to obtain 100 ml juice, drizzle over the rhubarb along with remaining honey.

6. 6.

   Drop spoonfuls of dough onto the rhubarb.

7. 7.

   Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 35 minutes until golden brown and serve warm.