Rhubarb-Yogurt Bundt Cake

Ingredients for 1 servings:

• 200 g rhubarb, cleaned and diced
• 200 g butter
• 1 packet of vanilla sugar
• 200 g sugar
• 5 egg yolks
• 150 g natural yogurt
• 50 ml milk
• 300 g spelt flour, 630
• 100 g cornstarch
• 1 packet of baking powder
• 5 egg whites

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Butter and crumble a Bundt cake pan. Preheat the oven to 150°C (fan oven). Blanch the rhubarb in a bowl of boiling water for 5 minutes. Drain and let it drain. Cream the butter with the sugar and vanilla sugar until fluffy. Gradually add the egg yolks. Then stir in the yogurt and milk. Mix the flour with the cornstarch and baking powder and sift them into the foam mixture, then stir in briefly on low speed. Beat the egg whites until stiff peaks form. Add the cooled rhubarb to the batter, along with the beaten egg whites, and carefully fold both in. Pour the batter into the pan and bake on the middle shelf of the oven for about 50 minutes. Then use the skewer test to check that the cake is cooked through. If it is cooked through, remove it and leave it in the pan for another 10 minutes. Then turn it out, let it cool, and decorate as desired! This cake is not too sweet! If you like it sweeter, you can increase the amount of sugar a little.