- 185 g Küchenmeister Spelt Flour T630
- 1/2 tsp. salt
- 1 tbsp. baking powder
- 50 g sugar
- 30 g g melted butter
- 1 egg
- 120 ml milk
- 400 g rhubarb
- Fresh ginger root ca. 3cm in size
- 125 g Küchenmeister Spelt Flour T630
- 35 g butter
Preheat the oven (electric 175°C /convection 155°C). Line a square baking pan with parchment paper.
In a large bowl, mix together the flour, salt, baking powder, and sugar. Combine together the milk, egg, and melted butter, and fold it into the dry ingredients to form a sticky dough. Using the back of a wet spoon spread the dough evenly in the baking pan.
Wash, dry, and slice the rhubarb into small pieces. Peel and mince the ginger. Mix the rhubarb pieces, ginger, and 100g of sugar in a bowl and set to the side. Mix the rest of the sugar with the flour and butter to form a crumble/streusel. Spread the rhubarb and ginger pieces onto the cake base, before sprinkling the streusel on top. Bake the cake for ca. 40-45 minutes, or until the top is golden brown and the rhubarb is tender.