Rhubarb Spelt Cake

Ingredients

• 350 g butter (250 g at room temperature, 100 g cold)
• 200 g coconut palm sugar
• 4 eggs
• 1 vanilla pod
• 550 g spelt flour (Type 1050 or whole‑grain flour)
• 1 pinch salt
• 2 tsp Baking powder
• 120 ml milk (3.5% fat)
• 1 kg rhubarb
• 2 tbsp Cornstarch
• 100 g Ground Almonds

Instructions

1. 1.

   Beat the 250 g soft butter with a hand mixer on low speed until creamy. Add 150 g coconut palm sugar and eggs in portions, mixing well. Split the vanilla pod lengthwise and scrape out the seeds. Mix vanilla seeds, 450 g spelt flour, salt, and baking powder together. Gradually stir in the flour mixture and milk briskly to form a smooth, spreadable dough. Transfer the dough onto a parchment‑lined baking sheet and level it.

2. 2.

   Clean, rinse, and pat dry the rhubarb. Cut into 1–2 cm pieces and toss with cornstarch. Evenly distribute over the dough.

3. 3.

   For the crumble, mix remaining spelt flour with almonds and leftover coconut palm sugar. Add the remaining butter in small chunks and work into a crumbly mixture. Sprinkle over the rhubarb.

4. 4.

   Bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for about 45 minutes. Remove, cool, cut into pieces, and serve.