Ingredients
| Dough: 250 g Nominal fine wholegrain spelt flour 2 TBSP powdered brown cane sugar 150 g butter a pinch of salt 5 TBSP water or milk 1 yolk ca. 3 g baking powder grated lemon peel with no prior chemical treatment |
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Filling:
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| Streusel topping: 150 g Nominal fine wholegrain spelt flour 60 g ground brown cane sugar 1 vanilla sugar 100 g butter 2-3 TSP cinnamon |
How to prepare
Knead a supple dough using all the dough ingredients and let it stand in cold for about 30 minutes. Do not knead too intensively. Prepare the curd cheese filling by mixing all the designated ingredients and waiting for a while to allow the flour to swell up. We recommend using a food processor, because the more whipped the filling is, the more puffy it is when baked. Chop the rhubarb into fine pieces. Slightly knead the ingredients with your fingers while preparing the streusel topping.
Roll the dough into a baking tray shape and move in into the greased tray using the roller pin. Adjust the edges. Use a fork to puncture the bottom and cover it with the curd cheese filling. Spread the chopped rhubarb evenly over the top and cover the entire surface with the streusel topping. You can mix the cinnamon into the topping or sprinkle it over the cake.
Bake the cake in a preheated oven at 180 °C for about 35 minutes (ideally using the conventional heating programme).
