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Spelt rhubarb cake

updated

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Ingredients for 1 servings:

  • 500 g rhubarb
  • 180 g butter
  • 100 g sugar or original sweetness
  • 3 eggs, separated
  • 180 g wholemeal spelt flour
  • 2 tsp, leveled baking powder
  • 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Sponge cake made from wholemeal flour

Peel the rhubarb and cut into approximately 2 cm long pieces. Cream the butter until fluffy, stir in the egg yolks and sugar, and beat until the sugar has dissolved. Carefully add the flour, baking powder, and rhubarb. Beat the egg whites with salt until stiff peaks form and fold in. The beaten egg whites make the batter nice and light. Pour into a 24-26 cm diameter springform pan lined with baking paper and bake in a preheated oven at 175°C for approximately 40-45 minutes. The sugar can be reduced to 80 g, depending on your taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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