Preheat the oven to 350º F/ 180º C. Adjust the oven rack to the middle position. Line a 7 inch/ 18 cm spring form or cake pan with a circle of parchment paper.
Chop about 1 large or 1,5 medium rhubarb stalks. Place them in a bowl together with 1 tablespoon coconut sugar and 1 tablespoon from the spelt flour. Mix very well and set aside.
Place the almonds and ¾ cup/ 150 g coconut sugar in a food processor. Blend until the mixture resembles fine sand or powder (depending on how powerful is the processor).
Transfer the mixture to a large mixing bowl. Add the spelt flour, baking powder, cinnamon and nutmeg. Whisk very well to combine.
Gradually add the eggs, vanilla, sour cream and the olive oil. Whisk gently, until absorbed.
At the end mix in the chopped rhubarb
Pour the batter into the prepared pan.
Chop the rest of the rhubarb into 2 inch pieces by cutting the stalks diagonally. Arrange them in geometric patterns on top of the cake. Sprinkle with the last tablespoon coconut sugar.
Bake the cake for about 1 hour or until a toothpick inserted in the centre comes out clean. You may (or may not) need to switch the oven to top baking only in the last 10 minutes, if you see that the rhubarb is preventing the top to bake completely.
Let the cake cool for 30 minutes before serving it.
Keep this cake in airtight container in the fridge for 2-3 days.
No rhubarb - no problem! You can make this cake with strawberries, apples, pears or other fruits you like.