Rhubarb Loaf Cake

Ingredients

• 1 tbsp Rapeseed Oil
• 40 g oats (2 tbsp)
• 350 g rhubarb
• 170 g spelt flour (Type 630)
• 200 g spelt whole wheat flour
• 1 tbsp baking powder
• a pinch salt
• 1 tsp ground ginger
• 200 g yogurt butter
• 100 ml milk (1.5% fat)
• 4 eggs
• 150 g honey
• 50 g ground almonds
• 1 tbsp powdered sugar from raw cane sugar (for dusting)

Instructions

1. 1.

   Brush a loaf pan with oil and sprinkle the rim with oats. Wash, pat dry, peel, and cut rhubarb into about 2 cm pieces. Mix with 2 tbsp flour and set aside.

2. 2.

   Combine the remaining flour with whole wheat flour, baking powder, salt, and ginger. Melt butter in a small pot over low heat, let cool slightly. Mix butter with milk, add eggs and honey, whisk everything together. Quickly stir into the dry mixture to form a smooth batter.

3. 3.

   Fold in almonds and rhubarb. Pour batter into the prepared pan and level the top. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) on the second rack from below for 50–60 minutes, checking with a skewer.

4. 4.

   Remove the loaf from the oven, let it rest in the pan for 10 minutes, then transfer to a wire rack to cool. Dust with powdered sugar if desired.