John Myers
Rhubarb Cake in Glass
The perfect rhubarb cake in glass recipe with a picture and simple step-by-step instructions.
- 200 g Rhubarb
- 12 Strawberries
- 50 g White chocolate
- 125 g Butter
- 50 g Sugar
- 80 ml Eggnog or milk
- 250 g Spelled flour
- 0,5 Pä Baking powder
- 3 Eggs
- Breadcrumbs
- Butter for greasing
- Almonds
- Peel off the rhubarb and cut into fine pieces. Grease the glasses thoroughly, sprinkle with breadcrumbs. Beat the butter and sugar until frothy, add a pinch of salt. Mix in the eggs one by one. Sift the flour with the baking powder and stir in alternately with the egg liqueur. Finally stir in the chopped chocolate and fold in the rhubarb.
- Pour half of the batter into the jars. Spread the halved strawberries on top and spread the rest of the batter. Scatter the almonds on top. Bake in a preheated oven at 180 degrees for about 35 minutes (stick test). If you close the jars tightly with the ring, lid and clamps immediately after baking, you can keep the cake for up to 4 weeks.
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