Rhubarb Muffins


Rating: 3.0 / 5.00 (8 Votes)


Total time: 45 min

Servings: 12.0 (servings)

Muffins:












Filling:









Instructions:

Peel or strip the rhubarb and cut into very small pieces. Mix flour, baking powder and chopped almond kernels. In a baking bowl, mix the softened butter with the sugar until well blended. Add the eggs and mix until the mixture looks creamy and almost white. Then stir in the milk and flour. Fold three quarters of the rhubarb into the batter.

Place twelve paper muffin cups in the wells of a muffin pan. Fill the batter into the ramekins. Tuck the remaining rhubarb pieces into the top of the still unbaked muffins and press them in lightly. Bake the muffins at 200 °C top and bottom heat (or at 180 °C convection oven) for 25 to 30 minutes and then cool in the paper muffins.

Whip the whipped cream with the cane sugar and the vanilla sugar until stiff, finally stir in the grated lemon zest. Cut the top third of the muffins into small pieces, pour in a little vanilla-lemon whipped cream, place the muffin lid on top again and dust with powdered sugar.

Tip: Rhubarb can be frozen well. However, you should peel and cut it beforehand.

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