Hazelnut Rhubarb Cake

Ingredients

• 750 g rhubarb
• 100 g coconut blossom sugar
• 1 Tbsp starch
• 1 egg
• 150 g Low-Fat Quark
• 6 tbsp milk (3.5% fat)
• 6 tbsp rapeseed oil
• 1 vanilla pod
• 225 g spelt whole‑grain flour
• 75 g ground hazelnuts
• 1 pinch salt
• 1 packet baking powder
• 25 g hazelnut kernels

Instructions

1. 1.

   Wash, trim and cut the rhubarb into 1–2 cm pieces. Gently mix with 30 g coconut blossom sugar and starch.

2. 2.

   Beat the egg, quark, milk and oil together. Split the vanilla pod lengthwise and scrape out the seeds. Mix the vanilla seeds with spelt flour, ground hazelnuts, remaining coconut blossom sugar, salt and baking powder, then add to the quark‑oil mixture. Stir in a hand mixer using dough hooks, then knead into a smooth dough with floured hands, adding more milk or flour if needed.

3. 3.

   Roll out the quark‑oil dough. Place it in a parchment‑lined springform pan, lift a 3 cm rim and top with rhubarb pieces. Roughly chop hazelnuts and use them to garnish the cake. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 40–45 minutes until golden brown.