Mini Rhubarb Cakes

Ingredients

• 300 g rhubarb
• 250 g spelt whole‑grain flour
• 2 tsp Baking powder
• 0.25 tsp vanilla powder
• 80 g butter (plus extra for greasing tins)
• 1 egg
• 3 tbsp honey
• 150 g Yogurt (3.5% fat)
• 100 g Sour cream

Instructions

1. 1.

   Clean the rhubarb, remove any stems if necessary, wash, cut into small pieces and dust with a little flour.

2. 2.

   Mix the flour with baking powder and vanilla powder. Melt the butter in a small saucepan over low heat. Combine the egg, honey, yogurt and sour cream, then stir in the melted butter. Fold in the dry mixture and gently fold in the rhubarb until everything is well incorporated.

3. 3.

   Grease 12 brioche tins (about 7 cm diameter) with butter, fill them with batter and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 25–30 minutes until golden brown. Remove from the oven, let rest in the tin for 5 minutes, then lift out and cool.