Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Rhubarb Cupcakes in Jars
- 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
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.
(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 %) |
Healthy, because
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.
Even smarter
A smart vanilla sauce from EAT SMARTER tastes delicious with rhubarb.