Rhubarb Cake Without Sugar

Ingredients

• 200 g dried dates
• 250 g spelt flour Type 1050
• 40 g fine oatmeal
• 2 tbsp Ground almonds (15 g)
• 1 pinch salt
• 150 g butter
• 1 egg
• 800 g rhubarb
• 500 g strawberries
• 1 tsp lemon juice
• 5 tbsp cornstarch (15 g)
• 1 tsp butter for the pan (5 g)
• 4 tbsp almond flakes (15 g)

Instructions

1. 1.

   Put dates in a bowl, pour about 100 ml hot water over them so they are just covered, and let soak for about 10 minutes. Then strain through a sieve, catching the soaking liquid. Blend the dates with 5 tbsp of that liquid in a blender until smooth.

2. 2.

   For the shortcrust dough combine spelt flour, oatmeal, ground almonds and a pinch of salt in a large bowl. Add butter, egg and 2 tbsp date paste and knead into a smooth dough. Cover and chill for about 30 minutes.

3. 3.

   Meanwhile clean, wash and dice rhubarb and strawberries. In a pot bring together the remaining date paste, lemon juice and leftover soaking liquid to a boil, then simmer on low heat for about 10 minutes until the fruit is soft. Whisk cornstarch with a little cold water until smooth, add to the fruit mixture and stir while cooking until thickened. Let cool briefly.

4. 4.

   Set aside one quarter of the dough. Grease a springform pan with 1 tsp butter and spread the remaining dough on the bottom and up the sides, pressing firmly. Evenly spoon the rhubarb compote over the base, then tear the rest of the dough into small pieces and sprinkle as crumbs over the filling. Sprinkle almond flakes on top.

5. 5.

   Bake the rhubarb cake without sugar in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 20 minutes, then cover with parchment paper and bake another 20 minutes. Remove the cake and let it cool completely.