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🍰 Juicy Rhubarb Cake

193 kcal · 30 min · 4 servings

Ingredients

• 400 g rhubarb
• 90 g butter
• 90 g honey
• 2 eggs (L)
• 125 g spelt wholemeal flour
• 50 g ground almonds
• 2 tsp baking powder
• 2 tbsp milk (3.5% fat)
• 1 tbsp powdered sugar from cane sugar (for dusting)

Instructions

1. 1. Thoroughly wash the rhubarb under running water.
2. 2. Cut off the tough ends from the rhubarb.
3. 3. Cut the rhubarb into pieces approximately 2 to 3 cm in size.
4. 4. Line the bottom of your springform pan with baking paper.
5. 5. Beat the butter together with the honey until creamy.
6. 6. Add the eggs one by one to the butter-honey mixture.
7. 7. Fold in the eggs gently until you have a homogeneous mixture.
8. 8. Mix the flour with the ground almonds and the baking powder.
9. 9. Add the dry mixture to the butter-egg mixture.
10. 10. Stir everything together with the milk until smooth.
11. 11. Pour the batter into the prepared pan.
12. 12. Smooth the top of the batter.
13. 13. Distribute the rhubarb pieces evenly over the batter.
14. 14. Press the rhubarb pieces slightly into the dough.
15. 15. Preheat the oven to 200 degrees Celsius conventional heat.
16. 16. Bake the cake in the oven for 40 minutes.
17. 17. Check for doneness using a wooden skewer.
18. 18. Release the pan's rim from the cake.
19. 19. Let the cake cool down completely.
20. 20. Dust the cake with powdered sugar before serving.

Nutrition per serving

• kcal: 193
• Protein: 5 g · Fett/Fat: 12 g · Carbs: 17 g