Covered Rhubarb Cake

Ingredients

• 1 Organic lemon
• 0.5 Vanilla pod
• 200 g spelt whole‑grain flour
• 100 g Ground Almonds
• 150 g honey
• 1 pinch salt
• 1 egg
• 175 g cold butter
• 800 g rhubarb

Instructions

1. 1.

   Wash the lemon, pat dry with paper towel and finely grate the zest. Halve the lemon, squeeze out the juice and set aside. Split the vanilla pod lengthwise and scrape out the seeds.

2. 2.

   For the dough mix 1 tsp lemon zest with vanilla seeds, flour, almonds, 80 g honey and salt; transfer to a flat surface and press a well in the center. Beat the egg into the well and scatter butter pieces around it. With a knife chop all ingredients into crumbs and quickly knead by hand into a smooth dough. Shape into a ball, wrap in cling film and refrigerate for 30 minutes.

3. 3.

   Meanwhile wash, trim and cut rhubarb into 2 cm pieces. Toss with 1 tbsp lemon juice and the remaining honey.

4. 4.

   If desired grease a 24 cm pie tin. Divide the dough; roll one half slightly larger than the tin on a floured surface. Line the tin with dough, lifting a rim. Spread the rhubarb over it, roll the second dough half to match the size of the tin and lay it on top. Press the edges together and bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for 30–35 minutes.

5. 5.

   Remove the finished cake from the oven, let cool, loosen from the tin and serve cut into slices.