Rhubarb Cake with Nut Topping

Ingredients

• 500 g rhubarb
• 0.5 Vanilla pod
• 100 g agave syrup
• 3 eggs
• 100 ml Rapeseed oil
• 200 g unsweetened applesauce
• 400 g spelt whole‑grain flour
• 1 packet baking powder
• 100 ml Buttermilk
• 30 g chopped pistachios (2 Tbsp)
• 30 g chopped hazelnuts (2 tbsp)
• 30 g chopped macadamia nuts (2 tbsp)

Instructions

1. 1.

   Wash, trim and cut the rhubarb into 1.5 cm pieces. Split the vanilla pod lengthwise and scrape out the seeds. Mix the rhubarb and vanilla with 50 g agave syrup.

2. 2.

   In a mixing bowl combine eggs, oil, remaining agave syrup, applesauce and vanilla seeds; beat with a hand mixer until frothy. In another bowl whisk spelt flour and baking powder together and sift into the wet mixture. Add buttermilk and stir until smooth; if too thin add 1–2 tbsp extra flour. Fold in the rhubarb.

3. 3.

   Pour the batter into a loaf pan lined with parchment paper, sprinkle pistachios, hazelnuts and macadamia nuts on top, and bake in a preheated oven at 180 °C (fan‑forced 160 °C, gas: level 2–3) for about 50 minutes.

4. 4.

   Remove the cake from the oven, let it cool slightly, release from the pan and allow to cool completely on a wire rack.