Whole-Grain Strawberry-Rhubarb Cake
Ingredients
250 g whole-grain spelt flour, freshly ground
100 g softened butter
100 g raw cane sugar
2 eggs
150 g plain yogurt
1 pkg. baking powder
1 pinch of salt
250 g rhubarb
200 g strawberries
Optional: 2 tbsp chopped nuts or almonds
Preparation
Cream the butter and sugar together, then stir in the eggs one at a time. Add the yogurt. Mix the flour, baking powder, and salt, then stir in briefly. Cut the rhubarb and strawberries into pieces and fold them in. Pour into a greased pan and bake at 175 °C for about 40–45 minutes.
Tip: Freshly ground spelt flour gives the cake a rich aroma and a pleasant nutty flavor.
Whole-Grain Strawberry-Rhubarb Cake
Ingredients
250 g whole-grain spelt flour, freshly ground
100 g softened butter
100 g raw cane sugar
2 eggs
150 g plain yogurt
1 pkg. baking powder
1 pinch of salt
250 g rhubarb
200 g strawberries
Optional: 2 tbsp chopped nuts or almonds
Preparation
Cream the butter and sugar together, then stir in the eggs one at a time. Add the yogurt. Mix the flour, baking powder, and salt, then stir in briefly. Cut the rhubarb and strawberries into pieces and fold them in. Pour into a greased pan and bake at 175 °C for about 40–45 minutes.
Tip: Freshly ground spelt flour gives the cake a rich aroma and a pleasant nutty flavor.
