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Rhubarb Spelt Tea Cake

Taking our Everyday Spelt Tea Cake based on Marian Burro's Plum Torte, we adapted the recipe by adding poached rhubarb on top and baking it in a loaf pan for a new spring update! 

Everyday Spelt Tea Cake
~Adapted from Marian Burros's Plum Torte

Poached Rhubarb
1 1/4 cup (250 g) sugar
1 cup (250 ml) water
400 g fresh rhubarb

Spelt Cake
cup (138g) Flourist Sifted Spelt Flour
tsp baking powder
pinch salt
1/2 cup (114g) unsalted butter, room temperature
3/4 cup (162g) sugar
eggs, room temperature

To poach rhubarb, mix the sugar and water together in a saucepan. Bring to a boil. Rinse and trim the rhubarb into batons the same width as the loaf pan, ours were 5" wide. Add the batons to the boiling sugar syrup and then immediately remove from heat. Set aside and allow the rhubarb to cool down in the syrup. Once cooled, gently remove with a slotted spoon. Any extra poached rhubarb can be kept in the refrigerator and topped on yogurt, ice cream etc. 

Preheat the oven to 350°F. Line a loaf pan with parchment paper.

Whisk together the Flourist Sifted Spelt Flour, baking powder and salt in a small bowl and set aside.

In the bowl of a standing mixer or handheld beaters, cream the butter and sugar until very light and fluffy. Scrape down the sides of the bowl with a spatula.

Add the dry ingredients and the eggs, and beat until just combined.

Spread the batter into the prepared loaf pan and arrange rhubarb batons on top. 

Bake the cake for 40 to 50 minutes, until a toothpick inserted into the middle of the cake comes out clean. Cool the cake in its pan on a rack for 10 minutes and then release from pan to continue cooling. 


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