Rhubarb Cake with Nut Meringue Topping

Ingredients

• 200 g yogurt butter
• 4 eggs
• 150 g coconut palm sugar
• 1 vanilla pod
• 450 g spelt flour (Type 630 or 1050)
• 2 pinch salt
• 2 tsp Baking powder
• 0.5 tsp lemon zest
• 120 ml milk (3.5% fat)
• 750 g rhubarb
• 2 tbsp Cornstarch
• 75 g ground almond kernels (or hazelnuts)

Instructions

1. 1.

   For the dough beat 200 g soft butter on low speed with a hand mixer until creamy. Separate the eggs. Add egg yolks and 70 g coconut palm sugar in portions to the butter and stir in. Split the vanilla pod lengthwise, scrape out the seeds. Mix vanilla seeds, spelt flour, 1 pinch salt, baking powder and lemon zest. Gradually whisk the flour mixture and milk into the butter mixture until a smooth, spreadable dough forms. Transfer to a parchment‑lined baking sheet and smooth the surface.

2. 2.

   Clean, wash and pat dry the rhubarb. Cut into about 2 cm pieces and toss with cornstarch. Spread evenly over the dough and sprinkle with a little coconut palm sugar. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 40 minutes.

3. 3.

   Meanwhile, beat egg whites with 1 pinch salt until stiff peaks form. Gradually drizzle in the remaining coconut palm sugar while continuing to beat until glossy and firm. Gently fold in the almonds. Spread the meringue over the cake, smooth it out, and bake another 5–10 minutes until a delicate brown hue appears. Remove, cool, cut into pieces and serve.