Rhubarb Cake in a Jar

Ingredients

• 150 g red-fleshed rhubarb (1 stalk)
• 1.5 tsp rapeseed oil
• 2 tbsp breadcrumbs
• 10 g grated hazelnuts (1 tbsp)
• 1 egg
• 1 vanilla pod
• 20 g coconut palm sugar
• 50 g spelt whole‑grain flour
• 0.5 tsp Baking powder
• 75 g yogurt (3.5% fat)
• Salt
• 1 tsp erythritol powdered sugar

Instructions

1. 1.

   Wash, trim and cut the rhubarb into 1 cm thick pieces.

2. 2.

   Oil two screw jars with ½ tsp oil and dust them with breadcrumbs. Finely chop or grind whole hazelnuts.

3. 3.

   Separate the egg. Split the vanilla pod lengthwise and scrape out the seeds. In a bowl whisk together the yolk, coconut palm sugar, flour, hazelnuts, baking powder, yogurt and remaining rapeseed oil.

4. 4.

   Add the egg white and a pinch of salt to a tall container. Beat stiffly with a hand mixer’s beaters and fold into the batter.

5. 5.

   Evenly fill the prepared jars about halfway with the batter. Top each jar with rhubarb pieces.

6. 6.

   Bake the jars in a preheated oven at 200 °C (180 °C fan; gas: level 3) on the middle rack, uncovered, for about 20 minutes. Remove the cakes, let them cool completely and dust with powdered sugar. Screw the lids back on for storage or transport.