rhubarb Spelt coffee cake

Makes one 9” cake

For the Crumble:

43g (3 tbsp) unsalted butter, melted

70g (1/3 cup) packed light brown sugar

1/4 tsp salt

100g (3/4 cup) spelt flour

30g (1/4 cup) sliced almonds

For the Cake:

220g (2 cups) rhubarb, chopped into 1 inch long pieces

100g (1 cup) almond meal

130g (1 cup) spelt flour

1 tsp baking powder

1/4 tsp baking soda

1 tsp salt

76g (1/3 cup) butter, diced and at room temperature

60g (1/4 cup) light brown sugar, packed

100g (1/2 cup) granulated sugar + 25g (1 tbsp) sugar

1 large egg, room temperature

1 tsp vanilla extract

110g (1/2 cup) plain yogurt, room temperature

Preheat oven to 350°F. Grease a 9” round cake pan and line the bottom with a round of parchment paper.

Make the crumble: Stir together butter, sugar, flour and salt in a bowl until combined, then gently stir in almonds. Set aside.

Place rhubarb in a medium sized bowl along with 1 tbsp sugar. Set aside.

In a medium bowl combine almond meal, spelt flour, baking powder, baking soda and salt.

In a stand mixer with the paddle attachment, whip butter, light brown sugar and remaining granulated sugar on medium-high speed until mixture lightens in colour, 2-3 minutes. Scrape down the sides of the mixing bowl, then add the egg and vanilla. Beat for another 2 minutes until smooth. With the mixer on low speed, gradually add half of the almond meal mixture to the mixing bowl followed by half of the yogurt, then add remaining almond meal mixture followed by remaining yogurt and mix until just combined.

Transfer batter to the prepared pan with a spatula. Arrange rhubarb over top in an even layer then sprinkle crumble mixture evenly over the rhubarb.

Bake for ~55-65 minutes, rotating halfway, until edges have taken on a golden brown colour, centre is set and a cake tester comes out clean. Allow to cool before serving.

Note: spelt flour lends a beautiful moist texture to this cake, however it can be substituted with AP flour with a few modifications: increase amount of butter in crumble topping to 57g (1/4 cup) and increase butter in cake to 114g (1/2 cup).

rhubarb spelt coffee cake