Preparation

1

Step 1

Grease the glasses and sprinkle them with ground almonds.

2

Step 2

Remove the oven rack and preheat the oven to 180° C (gas mark 2–2½).

3

Step 3

Cut off the leaf bases and lower leaf stalks from the rhubarb stalks. Wash them and peel off the thin skin along with the tough fibers. Dice the stalks into small pieces. Remove the stems from the elderberry clusters after shaking them lightly, then gently fold them into the mixture.

4

Step 4

Beat the butter and sugar with the whisk attachment of a hand mixer until light and creamy. Stir in the eggs one at a time. Add the lemon zest and salt. Mix the flour and baking powder together separately, then stir them in as well.

5

Step 5

Pour the batter into the prepared jars and bake for about 30 minutes. Test for doneness with a toothpick. Remove from the oven and let cool briefly on a wire rack.

6

Step 6

To enjoy right away, dust with a little powdered sugar to taste.

7

Step 7

For a longer shelf life, omit the powdered sugar and wipe the rims of the jars clean of any grease. Seal the jars with Glass lids, Preserving rings, and Preserving clips. Process in a water bath heated to 100° C for 30 minutes. Remove and let cool on a cutting board. Remove the clamps.

For the recipe, you'll need:

Ingredients

Portions

6

Food

  • 350.0 g Rhubarb
  • 10.0 Elderflower umbels
  • 70.0 g Softened butter
  • 160.0 g Sugar
  • 4.0 Eggs
  • some lemon zest
  • 1.0 Pinch Salt
  • 160.0 g Flour
  • 2.0 tsp Baking powder
  • Some grease for the jars
  • Ground almonds
  • A little icing sugar