INGREDIENTS
1 1/2 cups
rhubarb
1
Blood orange
1/4 tsp
Ginger, ground
2
Eggs, large
1 tsp
Baking powder
150 g
Brown sugar, light
1/4 tsp
Cinnamon, ground
1/4 tsp
Sea salt, fine
200 g
Spelt flour
150 milliliters
Rapeseed oil
50 g
Almonds, ground
250 milliliters
Milk