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🍰 Rhubarb Cake in Jars

283 kcal · 30 min · 4 servings

Rhubarb Cake in Jars Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the rhubarb under running water.
  2. 2. Remove the leaves and the tough ends.
  3. 3. Cut the rhubarb into pieces about 1 centimeter thick.
  4. 4. Cut the pieces without peeling them.
  5. 5. Take two screw-top jars.
  6. 6. Grease the insides of the jars with half a teaspoon of oil each.
  7. 7. Coat the greased jars with breadcrumbs.
  8. 8. Finely chop the whole hazelnuts.
  9. 9. Alternatively, grind the hazelnuts into flour.
  10. 10. Separate one egg into yolk and white.
  11. 11. Slice the vanilla pod lengthwise.
  12. 12. Scrape out the vanilla pod seeds.
  13. 13. Place the egg yolk in a bowl.
  14. 14. Add the vanilla seeds to the egg yolk.
  15. 15. Add coconut blossom sugar.
  16. 16. Add flour.
  17. 17. Add the finely chopped or ground hazelnuts.
  18. 18. Add baking powder.
  19. 19. Add yogurt.
  20. 20. Add the remaining rapeseed oil.
  21. 21. Stir all ingredients in the bowl until you have a smooth batter.
  22. 22. Place the egg white in a tall container.
  23. 23. Add a pinch of salt to the egg white.
  24. 24. Whip the egg white stiff using a hand mixer.
  25. 25. Gently fold the whipped egg white into the batter.
  26. 26. Fill the batter evenly into the prepared jars.
  27. 27. Fill each jar only about halfway.
  28. 28. Place the rhubarb pieces on top of the batter in the jars.
  29. 29. Preheat the oven.
  30. 30. Set the temperature to 200 degrees Celsius.
  31. 31. Use 180 degrees Celsius for fan-assisted ovens.
  32. 32. Use gas mark 3 for gas ovens.
  33. 33. Place the jars without lids on the middle rack.
  34. 34. Bake the cake for about 20 minutes.
  35. 35. Remove the jars from the oven.
  36. 36. Let the cake cool down completely.
  37. 37. Dust the cooled cake with powdered sugar.
  38. 38. Screw on the lids if you want to store or transport the jars.

Nutrition per serving