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🍰 Juicy Rhubarb Cake with Almond Crunch

349 kcal · 30 min · 4 servings

Ingredients

• 255 g soft butter
• 210 g ground almonds
• 500 g rhubarb (narrow stalks)
• 80 g raw cane sugar
• 5 eggs
• 1 pinch vanilla powder
• 1 tsp organic lemon zest
• 45 g spelt whole wheat flour (3 tbsp)
• 0.5 tsp baking powder
• 30 g sliced almonds (2 tbsp)

Instructions

1. 1. Grease the tart pan thinly with 5 grams of butter.
2. 2. Sprinkle 10 grams of whole almonds into the greased pan.
3. 3. Thoroughly wash the rhubarb.
4. 4. Remove the tough ends and peel the stalks.
5. 5. Cut the rhubarb into pieces about 10 centimeters long.
6. 6. Place the rhubarb pieces into a bowl.
7. 7. Sprinkle them with 2 tablespoons of sugar.
8. 8. Let the mixture sit for 10 minutes.
9. 9. Carefully separate the eggs into egg whites and egg yolks.
10. 10. Beat the egg whites with 1 1/2 tablespoons of sugar until stiff.
11. 11. Place the bowl with the egg whites in the refrigerator.
12. 12. Beat the egg yolks with vanilla powder, lemon zest, butter, and the remaining sugar vigorously until foamy for about 3 minutes.
13. 13. Mix the remaining ground almonds, flour, and baking powder in a separate bowl.
14. 14. Stir the dry mixture into the egg yolk mixture.
15. 15. Take the egg whites out of the refrigerator.
16. 16. Gently fold the egg whites into the batter to keep it airy.
17. 17. Pour the batter into the prepared pan.
18. 18. Smooth the surface with a spoon.
19. 19. Pat the rhubarb pieces dry with a kitchen towel.
20. 20. Arrange the rhubarb pieces in a radial pattern on the batter.
21. 21. Sprinkle the cake with sliced almonds.
22. 22. Preheat the oven to 180 °C (convection 160 °C or gas setting 2–3).
23. 23. Bake the cake for 30 to 40 minutes.
24. 24. Let the cake cool in the pan.
25. 25. Carefully release the cake from the pan.
26. 26. Let the cake cool completely before slicing.

Nutrition per serving

• kcal: 349
• Protein: 8 g · Fett/Fat: 30 g · Carbs: 11 g