Rhubarb Cupcakes in Jars
Rhubarb Cupcakes in Jars - Cupcakes that are guaranteed to be good
Healthy, because
Even smarter
Nutritional values
Rhubarb is rich in vitamin K, which supports healthy blood and works with vitamin D to help support the formation and restructuring of bones. The yogurt in this recipe is also rich in calcium.
A smart vanilla sauce from EAT SMARTER tastes delicious with rhubarb.
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 395 mg | (10 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 120 mg |
Ingredients
- Ingredients
- 1 stalk red-fleshed Rhubarb (about 5 ounces)
- 1 ½ tsps Canola oil
- 2 Tbsps breadcrumbs
- 1 Tbsp grated Hazelnuts
- 1 egg
- 2 Tbsps Vanilla sugar (30 grams)
- 2 ozs Whole wheat flour
- ½ tsp Baking powder
- 3 ozs Yogurt (low-fat)
- salt
- 1 tsp powdered sugar
Kitchen utensils
Preparation steps
Rinse rhubarb, peel, and cut into approximately 1/2-inch thick pieces.
Coat two sealable screw-top jars with 1/2 teaspoon oil and sprinkle with breadcrumbs. Finely chop or grind whole hazelnuts.
Separate egg. Mix egg yolk in a bowl with vanilla sugar, flour, hazelnuts, baking powder, yogurt and remaining canola oil.
In a high vessel, beat egg white and a pinch of salt until stiff with a hand mixer and then fold into batter.
Pour batter evenly into the prepared jars so each jar is about half full. Add rhubarb.
Bake jars without lids in a preheated oven at 400°F/convection 350°F on the middle rack for about 20 minutes. Remove rhubarb cakes, let cool completely and sprinkle with powdered sugar. Put lids on jars for storage or transport.
