Summary

Ingredients

• 350 g flour
• 200 g almond (s), chopped
• 200 g suar
• 250 g butter, soft
• Fat, for the glasses
• 600 g strawberries OR:
• 300 g strawberries and
• 300 g rhubarb
• Powdered sugar, for dusting

Print Recipe Pin Recipe

Instructions

1. Knead the flour, almonds, sugar and butter into crumbles and divide half into 12 small greased, approx. 220 ml jars (preserving).
2. Wash and clean the strawberries, cut them into pieces and distribute them between the glasses. Place the remaining crumble on top and bake in the preheated oven at 200 degrees (convection: 180 degrees) for about 30 to 35 minutes.
3. Let the cakes cool in the glass on a wire rack and dust with powdered sugar. If you like, you can also sprinkle whipped cream on the cakes (piping nozzle) and garnish with a strawberry each.