Preparation

1

Step 1

Carefully grease the tapered jars. Preheat the empty oven to 180° C (gas mark 2 − 2 ½).

2

Step 2

Wash the rhubarb, peel it and cut it into small cubes. Grate the marzipan on the raw vegetable grater. Mix the butter with the marzipan, sugar and vanilla pulp until creamy. Add the eggs one at a time and stir until frothy. Mix the flour and baking powder and stir in. Fold in the rhubarb.

3

Step 3

Pour the batter into the prepared jars. Place on the cold baking tray and place in the preheated oven. Bake for about 25 minutes, do a skewer test.

4

Step 4

Remove the jars from the oven and let them cool slightly on a cooling rack. Carefully clean and degrease the rim of the jar, then close the jars with a preserving ring, glass lid and preserving clips. Cook in a 100°C water bath for 30 minutes.

5

Step 5

Click here for the jars: WECK jar 370 ml

For the recipe, you'll need:

Ingredients

Portions

1

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