Rhubarb and Strawberry Cakes in a Glass Recipe

Take delight in these fruit-filled cakes eaten with a spoon directly in the glasses in which they are baked.



From My French Family Table
November 2016

Yield: 4 servings

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In My French Family Table (Roost Books, 2016), Béatrice Peltre offers a beautiful assortment of over 120 recipes for naturally gluten-free dishes that feature whole grains, colorful produce, and distinctive spices. Every meal is an inspired work of love.

Little ones delight in these cute early summer, fruit-filled cakes eaten with a spoon directly in the glasses in which they are baked. I like to bake them close to the time they will be served and use the youngest rhubarb I can find. The juice released by the classic yet beautiful strawberry-rhubarb pairing keeps the cakes really moist.

Rhubarb and Strawberry Cakes in a Glass Recipe

Ingredients:

Stewed Rhubarb:

• Butter, for the ramekins
• 1 tablespoon white rice flour, for the ramekins
• 8-3/4 oz rhubarb, cut in 1/2-inch pieces
• 2 tablespoons water
• 2 teaspoons cornstarch
• 1/4 cup blond cane sugar
• 1 cup strawberries, hulled and diced

Cakes

• 1/3 cup quinoa flour
• 1/3 cup oat flour
• 1 tablespoon golden flax meal
• 1/2 tablespoon baking powder
• Pinch of sea salt
• 1 large egg
• 1/3 cup plus 1 tablespoon blond cane sugar
• 4-1/4 tablespoons butter, melted
• 1 tablespoon crème fraîche
• 1/2 tablespoon pure vanilla extract
• Confectioner’s sugar, to serve

Instructions:

Rhubarb

1. Butter the glass jars. Coat them with rice flour and tap out the excess; set aside.

2. In a pot, combine the rhubarb with the water, cornstarch, vanilla, and sugar.

3. Bring to a simmer and cook over low heat for 5 minutes, or until soft. Remove from the heat and stir in the strawberries.

4. Divide the fruit between the jars; set aside.

Cakes

1. Preheat the oven to 350 degrees F.

2. In a bowl, combine the flours, flax meal, baking powder, and sea salt; set aside. In another bowl, beat the egg with the sugar for 1 minute.

3. Stir in the melted butter, crème fraîche, and vanilla.

4. Stir in the dry ingredients. Pour the batter over the fruit in the jars.

5. Bake for 25 minutes, or until the blade of a sharp knife comes out clean when inserted into the cake.

6. Remove from the oven and let stand until the jars are cool enough to handle.

7. Dust with confectioner’s sugar to serve. Enjoy lukewarm or at room temperature, with plain yogurt on the side.

More from My French Family Table:

Pasta Gratin Recipe


From My French Family Table by Beatrice Peltre © 2016 by Beatrice Peltre. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.