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EatSmarter exclusive recipe

Rhubarb Cupcakes in Jars

Children's Snack (10-14 Years)

Rhubarb Cupcakes in Jars

Rhubarb Cupcakes in Jars - Cupcakes that are guaranteed to be good

334
calories
Calories
20 min.
Preparation
40 min.
Ready in
easy
Difficulty

Ingredients

for 2 pieces
1 stalk red-fleshed Rhubarb (150 grams)
1 ½ teaspoons Canola oil
2 tablespoons Breadcrumbs
1 tablespoon grated Blanched hazelnuts (10 grams, or 1 tablespoon of whole nuts)
1 Egg
2 tablespoons Vanilla sugar (30 grams)
2 ounces Whole-wheat flour
½ teaspoon Baking powder
3 ounces Yogurt (low-fat)
Salt
1 teaspoon Powdered sugar
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Kitchen utensils

1 Cutting board, 1 Small knife, 2 canning jars (each 400 ml), 1 Teaspoon, 1 Bowl, 1 Tablespoon, 1 Hand mixer, 1 Brush, 1 Whisk, 1 Dough scraper, 1 deep bowl, 1 Tea strainer

Preparation steps

Rhubarb Cupcakes in Jars preparation step 1
1

Rinse rhubarb, peel and cut into 1 cm (approximately 1/2-inch) thick pieces.

Rhubarb Cupcakes in Jars preparation step 2
2

Coat two sealable screw-top jars with 1/2 teaspoon oil and sprinkle with breadcrumbs. Finely chop or grind whole hazelnuts.

Rhubarb Cupcakes in Jars preparation step 3
3

Separate egg. Mix egg yolk in a bowl with vanilla sugar, flour, hazelnuts, baking powder, yogurt and remaining canola oil.

Rhubarb Cupcakes in Jars preparation step 4
4

In a high vessel, beat egg white and a pinch of salt until stiff with a hand mixer and then fold into batter.

Rhubarb Cupcakes in Jars preparation step 5
5

Pour batter evenly into the prepared jars so each jar is about half full. Add rhubarb.

Rhubarb Cupcakes in Jars preparation step 6
6

Bake jars without lids in a preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 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.

Additional advice