Rhubarb and Strawberry Cakes in a Glass Recipe
- 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
- 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
- Rhubarb 1. Butter the glass jars. Coat them with rice flour and tap out the excess; set aside. In a pot, combine the rhubarb with the water, cornstarch, vanilla, and sugar.
- Bring to a simmer and cook over low heat for 5 minutes, or until soft. Remove from the heat and stir in the strawberries.
- Divide the fruit between the jars; set aside. Cakes 1. Preheat the oven to 350 degrees F.
- 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.
- Stir in the melted butter, crème fraîche, and vanilla.
- Stir in the dry ingredients. Pour the batter over the fruit in the jars.
- Bake for 25 minutes, or until the blade of a sharp knife comes out clean when inserted into the cake.
- Remove from the oven and let stand until the jars are cool enough to handle.
- 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.
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.