Rhubarb Cake with Marzipan Crumbs

Ingredients

• 1 kg red rhubarb
• 0.5 Vanilla pod
• 125 g organic orange (1 organic orange)
• 275 g butter
• 125 g liquid honey
• 1 pinch salt
• 4 eggs
• 375 g whole wheat flour
• 1 tsp Baking powder
• 50 g marzipan core
• 50 g ground roasted almonds

Instructions

1. 1.

   Clean, wash and cut the rhubarb into small pieces.

2. 2.

   Split the vanilla pod lengthwise and scrape out the seeds. Rinse the orange hot, pat dry with paper towels and grate the zest. For the batter whisk 225 g butter and 75 g honey until creamy. Add vanilla seeds, 1 tsp orange zest and salt. Gradually fold in the eggs. Sift together 300 g flour and baking powder over the egg mixture and fold in.

3. 3.

   Spread the batter onto a parchment-lined baking sheet. Evenly distribute the rhubarb on top. Drizzle with 15 g honey.

4. 4.

   For the crumbs grate the marzipan coarsely. Melt the remaining butter in a small saucepan. Combine the leftover flour, remaining honey, melted butter, almonds and marzipan to form crumbs. Sprinkle over the rhubarb and bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 1 hour. Let cool.