Even though we have been doing a lot with our rhubarb since they started coming in our garden a few weeks ago, I just noticed I haven't posted anything on them this year yet. So, here I am having some cake-in-a-jar for you. They are perfect for gifts this time of year, and great to bring to picnics.
Of course, this recipe can also be made with a muffin or loaf pan. I think that they taste fresh best, but it's nice to have something that you can save for later. Since the rhubarb keeps the cakes moist, I wouldn't keep them longer than 2-3 weeks at most.
Rhubarb-Vanilla Cakes in glass jars
(makes about 6-8 cakes, depending on you glass size)
butter to grease your glasses
4 tbsp. bread crumbs
500 g rhubarb
2 tbsp. corn starch
250 g butter, at room temperature
1 vanilla pod, seeds scraped out
200 g sugar
4 eggs
250 g flour
3 tbsp. baking powder
125 ml buttermilk
100 g slivered almonds (you can roast them before if you like)
Butter your heatproof glass jars or jam glasses and sprinkle with some bread crumbs. Preheat the oven to 180° Celsius (350°F).
Clean the rhubarb and cut into small pieces. Mix the rhubarb with the corn starch.
With a mixer cream the butter together with the sugar and the vanilla seeds for about 8 minutes until fluffy. Add the eggs, one at a time and mix after each addition for about 30 seconds. Mix together the flour and baking powder, then add to the butter mixture, alternating with the buttermilk.
Add the end fold in the rhubarb and slivered almonds.
Fill the dough in the prepared glass jars to about ¾ full. Put in the oven and bake for about 35-40 minutes. Let cool on a wire rack. If you want to seal the glass jars do so right after you get them out of the oven. They have to be very hot to build a vacuum. The cakes will last in the glass jar for about 3-4 weeks, if stored in a cool dark place.
Clean the rhubarb and cut into small pieces. Mix the rhubarb with the corn starch.
With a mixer cream the butter together with the sugar and the vanilla seeds for about 8 minutes until fluffy. Add the eggs, one at a time and mix after each addition for about 30 seconds. Mix together the flour and baking powder, then add to the butter mixture, alternating with the buttermilk.
Add the end fold in the rhubarb and slivered almonds.
Fill the dough in the prepared glass jars to about ¾ full. Put in the oven and bake for about 35-40 minutes. Let cool on a wire rack. If you want to seal the glass jars do so right after you get them out of the oven. They have to be very hot to build a vacuum. The cakes will last in the glass jar for about 3-4 weeks, if stored in a cool dark place.
Enjoy and Guten Appetit!
