175 g of butter, soft 150 g of sugar 1 pinch of salt 4 eggs 250 g of PureSpelt white flour 1 1/2 teaspoons of baking powder 250 g of rhubarb, prepared and cut into small cubes 1 lemon, grated zest 200 g of white chocolate, chopped Icing sugar for dusting
Whip the butter until peaks are formed. Stir in the sugar and salt, add the eggs and continue to stir until the mixture turns light in color. Sieve in the flour and the baking powder and briefly stir it in together with the rhubarb cubes, lemon zest and chocolate. Line the baking tin with baking paper and pour in the cake mix. Smooth off the surface.
Place the cake tin in the lower half of an oven preheated to 180°C, bake for 60-65 minutes and then carry out a wooden skewer test. If cooked, remove the cake from the tin and allow it to cool down. Dust with icing sugar immediately prior to serving.