in Recipes

Rhubarb muffins à la Gabi

updated

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Ingredients for 4 servings:

  • 250 g butter
  • 2 m.-sized eggs
  • 75 g sugar
  • 1 packet of vanilla sugar
  • 250 g wheat flour type 405
  • 1 tsp, heaped baking powder with saffron
  • 400 g rhubarb, peeled and cut into small pieces
  • 3 egg whites
  • 200 g sugar

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

makes 12 muffins

Mix the butter, eggs, sugar, vanilla sugar, flour, and baking powder into a smooth batter. Fill the batter into the greased holes of a 12-hole muffin tin and level it with a teaspoon to create a well. Add the rhubarb to the batter. Bake the muffins in a preheated oven at 170°C (top/bottom heat) for about 22 minutes. Beat the egg whites with the sugar until stiff peaks form, then fill them with a piping bag. Remove the muffins from the oven and pipe the meringue mixture onto them. Bake for another 5 minutes. Tip: Serve lukewarm if possible.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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