Why wholemeal spelt flour?
Spelt flour is considered to be more original and more digestible than wheat. Wholemeal flour in particular contains all the components of the grain: husk, germ and endosperm. As a result, it provides fiber, vitamins and minerals – and ensures a pleasant feeling of satiety. The slightly nutty taste harmonizes wonderfully with the fruity acidity of the rhubarb.
Rhubarb – the spring vegetable
Even though rhubarb is usually used like fruit, botanically it is a vegetable. Its red-green stalks contain a lot of potassium, vitamin C and phytochemicals – while being low in calories. This makes rhubarb the perfect ingredient for anyone who wants to enjoy consciously.
Recipe for a rhubarb and spelt cake
Ingredients (for one springform pan Ø 26 cm):
- 500 g rhubarb
- 200 g wholemeal spelt flour
- 100 g ground almonds
- 2 tsp baking powder
- 3 eggs
- 100 ml rapeseed oil
- 150 g yogurt (natural or plant-based)
- 120 g honey or maple syrup
- 1 teaspoon vanilla extract
- 1 pinch of salt
- Optional: cinnamon, chopped nuts, powdered sugar for sprinkling
Preparation:
- Wash and clean the rhubarb and cut into approx. 1 cm pieces. Sprinkle with a little honey to taste and leave to infuse.
- Preheat the oven to 180 °C top/bottom heat. Grease a springform pan or line with baking paper.
- Mix the flour, almonds, baking powder, salt and optional cinnamon in a bowl.
- In a second bowl, mix the eggs, oil, yogurt, honey and vanilla until creamy.
- Fold in the dry ingredients and mix to a smooth batter.
- Carefully fold the rhubarb into the batter and pour everything into the tin.
- Bake for approx. 40-45 minutes. Test with a skewer. After cooling, dust with powdered sugar.
Enjoy healthy – without sacrifice
This cake shows that healthy eating and indulgence do not have to be mutually exclusive. By avoiding refined sugar, using wholegrain flour and natural ingredients such as yogurt and rhubarb, the cake is light, filling and still a real treat.
Baking to the rhythm of the seasons
Baking seasonally means freshness, regionality and sustainability. Rhubarb is in season from April to June – after that it should no longer be harvested due to its increasing oxalic acid content. So take advantage of the short window of opportunity for creative cake ideas!
Conclusion
“Bake yourself spring” is more than just a call to bake cakes – it is an invitation to enjoy consciously, live healthier and bring nature to your plate. With wholemeal spelt flour, rhubarb and natural ingredients, you can create a wholesome cake that is good for body and soul.
