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Author Notes: I like carbs for breakfast. I can't help it. Eggs are great! But I prefer them for dinner baked in a rustic tomato chickpea stew. Or for lunch, poached over asparagus and baguette. But in the morning, with "my coffee" only baked goods will do. It is a lovely morning ritual. That being said, I try to keep it kind of clean by keeping my breakfast baked goods lower on the sugar and higher on the whole grain, fruit, and oat spectrums. My mom has continued to reap a huge harvest of rhubarb in her south-east Saskatchewan garden, so I continue to incorporate it into my breakfast. —sarah_in_regina
- 1 2/3 cups stone ground spelt flour (or whole wheat flour, or equal parts whole wheat and all purpose wheat)
- 1 1/3 cups large flake oats
- 1/3 cup sugar + 2 tbsp for rhubarb
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 egg
- 1/2 cup plain yogurt
- 1/2 cup 2 tbsp cold butter
- 1 1/4 cups finely chopped rhubarb
- 1 egg (for washing)
- 1 tablespoon sugar (for sprinkling)
- In a large bowl, mix flour, oats, sugar, powder, soda, salt, and nutmeg.
- In a small bowl, mix egg and yogurt.
- Mix rhubarb with 2 tablespoons of sugar.
- Cut cold butter into the flour mixture until small "pebbles" form.
- Add egg-yogurt mixture and stir until dough comes together.
- Mix in rhubarb.
- Form dough into a round about one and a quarter inch thick. Wash with egg and sprinkle with sugar. Cut into eight (or so). Bake at 400 F for 25-30 minutes or until tops turn golden brown.