Preparation

1

Step 1

Carefully grease the tapered jars. Preheat the empty oven to 180° C (gas mark 2–2½).

2

Step 2

Wash and peel the rhubarb, then cut it into small cubes. Grate the marzipan using a coarse grater. Cream the butter with the marzipan, sugar, and vanilla seeds until smooth. Add the eggs one at a time and beat until fluffy. Mix the flour and baking powder, then stir them into the mixture. Gently fold in the rhubarb.

3

Step 3

Pour the batter into the prepared jars. Place them on the cold baking sheet and slide them into the preheated oven. Bake for about 25 minutes, then test for doneness with a toothpick.

4

Step 4

Remove the jars from the oven and let them cool slightly on a cooling rack. Carefully clean and degrease the rims of the jars, then seal them with Preserving rings, glass lids, and preserving clips. Sterilize in a water bath heated to 100° C for 30 minutes.

For the recipe, you'll need:

Ingredients

Portions

4

Food

  • 500.0 g Rhubarb
  • 130.0 g Marzipan paste
  • 130.0 g Softened butter
  • 100.0 g Sugar
  • scraped pulp of a vanilla pod
  • 3.0 Eggs
  • 200.0 g Flour
  • 3.0 tsp Baking powder
  • Grease for the jars