Rhubarb Cake

Ingredients

• 400 g rhubarb
• 90 g butter
• 90 g honey
• 2 large eggs
• 125 g spelt whole‑grain flour
• 50 g ground almonds
• 2 tsp Baking powder
• 2 tbsp milk (3.5% fat)
• 1 tbsp raw cane sugar powdered (for dusting)

Instructions

1. 1.

   Wash, trim, and cut the rhubarb into 2–3 cm pieces. Line the bottom of a springform pan with parchment paper.

2. 2.

   Cream the butter with honey, then gradually fold in the eggs. Mix flour, almonds, and baking powder; add to the foamy mixture along with milk and stir until combined.

3. 3.

   Pour the batter into the prepared pan and smooth the surface. Arrange the rhubarb on top, gently pressing each piece into the dough. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 40 minutes, checking with a skewer. Release the springform rim and let the cake cool. Dust with powdered sugar before serving.