Preparation

1

Step 1

Grease the glasses and sprinkle with ground almonds. Remove the oven rack and preheat the oven to 180° C (gas mark 2 – 2 ½).

2

Step 2

Cut off the leaf bases and lower leaf shafts from the rhubarb stalks. Wash and peel off the thin skin with the tough fibers. Dice the sticks into small pieces. Remove the stems from the briefly shaken elderberry umbels and carefully fold them in.

3

Step 3

Beat the butter and sugar with the beaters of a hand mixer until white and creamy. Stir in the eggs one at a time. Add lemon zest and salt. Mix the flour and baking powder separately and stir in as well. Pour the dough into the prepared glasses and bake for about 30 minutes. Carry out a swab test. Remove and let cool briefly on a cake rack. To enjoy immediately, sieve with a little powdered sugar if desired. For a longer shelf life, leave out the powdered sugar and clean the edges of the glass free of grease. Close the jars with glass lids, preserving rings and preserving clamps. Cook in a 100°C water bath for 30 minutes. Remove and let cool on a board. Remove brackets.

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