in Recipes

Rhubarb muffins

updated

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Ingredients for 1 servings:

  • 200 g butter or margarine
  • 200 g sugar
  • 4 eggs
  • 2 packets of vanilla sugar
  • 200 g flour
  • ½ pack of baking powder
  • 500 g rhubarb

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

enough for approx. 12 pieces

Cut the rhubarb into approximately 1 cm wide pieces; peeling is not necessary. Using a hand mixer, cream the butter, vanilla sugar, and sugar until fluffy, then add the eggs. Add the flour and baking powder to the mixture and mix until smooth. Fold in the rhubarb with a wooden spoon. Pour the batter into a muffin tin lined with paper baking cups. Bake in a preheated oven at 175°C – 180°C for approximately 25 – 30 minutes. Tip: I recommend using a muffin tin and paper baking cups, as the rhubarb makes the batter very soft and only firms up again when it cools. This also helps the muffins retain their typical shape.

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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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