Rhubarb cake with lemon and poppy seed / Rabarbercake met citroen en maanzaad

I love the combination of rhubarb and lemon in a cake. But also the combination of lemon and poppy seed is one I love, so why not combining all three of them? Note that this cake should bake longer than usual because of the rhubarb. Make sure you use a pricker to check if the cake is dry from the inside.

Type: sweet

Season: summer, spring

Ingredients for one cake

  • 180gr spelt flour
  • 2 teaspoons of baking powder
  • 1 tablespoon of olive oil
  • 2 eggs
  • 2-3 tablespoons of honey
  • 150gr yogurt
  • peel of 1 lemon, grated
  • 1 tablespoon of lemon juice
  • 5gr poppyseed
  • 2 stems of rhubarb
  • salt

Ingrediënten voor één cake (Dutch)

  • 180gr spelt bloem
  • 2 theelepels bakpoeder
  • 1 eetlepel olijfolie
  • 2 eieren
  • 2-3 eetlepels honing
  • 150gr yoghurt
  • zeste van 1 citroen
  • 1 eetlepel citroensap
  • 5gr maanzaad
  • 2 stengels rabarber
  • zout



  1. Mix the eggs.
  2. Chop the rhubarb in pieces of 1cm wide.
  3. Add the spelt flour, baking powder, a bit of salt to the eggs and mix.
  4. Add the olive oil, honey, yogurt, lemon juice and mix.
  5. Add rhubarb, poppyseed and peel of the lemon.
  6. Bake for 55 minutes in an oven on 200 degrees (cover the top if it gets too dark). A pricker should come out dry.

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