- For the dough
- 250 grams Whole wheat flour
- ½ teaspoon Baking powder
- 3 tablespoons sugar
- 1 pinch salt
- 125 grams butter
- 1 teaspoon grated Lemon peel
- 1 egg
For the dough, quickly knead all ingredients into a smooth dough, shape into a ball, wrap in plastic wrap and let rest in the refrigerator for 1 hour. Meanwhile, for the filling, rinse rhubarb, peel and cut into small pieces. Mix the rhubarb with strawberry jam.
Separate eggs. Mix egg yolks with honey until light and fluffy. Add cream cheese, almonds and cinnamon.
Roll out dough thinly on a lightly floured work surface and line a greased pan with it, forming an edge.
Distribute rhubarb mixture on the dough. Beat egg whites until stiff and fold into the cream cheese mixture and pour it smoothly over rhubarb. Bake in a preheated 180°C (approximately 350°F) oven for about 45 minutes. Remove and let cool.