John Myers
Ingredients for 1 servings:
- 4 stalk(s) rhubarb
- 75 g butter, soft
- 175 g cane sugar (alternatively agave syrup)
- 3 m.-sized eggs
- 1 tsp vanilla powder
- 150 g yogurt 1.5%
- 1 apple, grated
- 50 g spelt flour, 630
- 200 g semolina
- 2 tsp baking powder (cream of tartar)
- 1 pinch of salt
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
ww – suitable
Spray a 26 cm springform pan with baking spray. Preheat the oven to 175°C (top and bottom heat). Remove any skin from the rhubarb. Then cut the rhubarb stalks into small pieces and set aside. For the pastry, cream the butter with the sugar until light and fluffy. Beat in the eggs, one at a time. Mix in the vanilla powder, yogurt, and grated apple. Whisk together the spelt flour, semolina, cream of tartar, and salt and quickly fold into the wet ingredients. Carefully mix the rhubarb pieces into the batter. Pour the batter into the springform pan and smooth it down. Bake on the middle rack for about 35 minutes. Once the cake is baked through (test for doneness!), place it on a wire rack and let it rest briefly. Then loosen it from the sides all around with a sharp knife. Remove the springform pan and let the cake cool completely. Total 48.5 points, with 12 pieces each worth 4 points.
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