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🍰 Juicy Rhubarb Cake with Crunchy Marzipan Crumbs

226 kcal · 30 min · 4 servings

Ingredients

• 1 kg red rhubarb
• 0.5 vanilla pod
• 125 g organic orange (1 organic orange)
• 275 g butter
• 125 g liquid honey
• 1 pinch salt
• 4 eggs
• 375 g whole wheat flour
• 1 tsp baking powder
• 50 g marzipan raw mass
• 50 g ground almond kernels (roasted)

Instructions

1. 1. Rinse the rhubarb under running water.
2. 2. Remove the leaves and tough ends from the rhubarb.
3. 3. Cut the rhubarb into small, bite-sized pieces.
4. 4. Slice the vanilla pod lengthwise.
5. 5. Scrape the vanilla seeds out of the pod with a knife.
6. 6. Rinse the orange under hot water.
7. 7. Dry the orange with a kitchen towel.
8. 8. Finely grate the orange zest.
9. 9. Put 225 grams of butter and 75 grams of honey into a bowl.
10. 10. Beat the butter and honey until creamy.
11. 11. Add the vanilla seeds to the butter-honey mixture.
12. 12. Add one teaspoon of orange zest.
13. 13. Add a pinch of salt.
14. 14. Stir in the eggs one by one.
15. 15. Mix 300 grams of flour with baking powder.
16. 16. Sift the flour mixture over the egg batter.
17. 17. Gently fold the flour mixture in.
18. 18. Line a baking sheet with baking paper.
19. 19. Spread the dough evenly on the sheet.
20. 20. Distribute the rhubarb pieces evenly on the dough.
21. 21. Drizzle the cake with 15 grams of honey.
22. 22. Grate the marzipan coarsely.
23. 23. Melt the remaining butter in a small saucepan.
24. 24. Mix the remaining flour, remaining honey, melted butter, almonds, and marzipan.
25. 25. Process the ingredients into crumbly streusel.
26. 26. Distribute the streusel over the rhubarb.
27. 27. Preheat the oven to 180 degrees Celsius conventional heat.
28. 28. Bake the cake for about one hour.
29. 29. Let the cake cool down afterwards.

Nutrition per serving

• kcal: 226
• Protein: 5 g · Fett/Fat: 15 g · Carbs: 18 g