Rhubarb and Lemon Muffins

5 from 5 votes
Prep Time 40 minutes
Cook Time 35 minutes
Rest Time 20 minutes
Total Time 1 hour 35 minutes
Course Dinner
Cuisine European
Servings 12 people


  • 300 g Spelt flour, type 1050
  • 100 g Sugar
  • 1 tsp (heaped) Baking powder
  • 1 Knife point Ground vanilla
  • 90 ml Sunflower oil (or another flavorless oil)
  • Sunflower oil for greasing the molds
  • 1 Organic lemon
  • 200 ml Soy milk
  • 600 g Rhubarb
  • 100 g Powdered sugar


  • Put the flour, sugar, baking powder and ground vanilla in a mixing bowl. Wash the lemon and rub the peel. Then squeeze the lemons. Set aside 1 tablespoon of the juice for the icing and add the rest to the other ingredients with the zest of peel. Add the oil and soy milk and stir everything thoroughly.
  • Grease the muffin molds and pour approx. 1 tablespoon of the batter into the molds. Now is a good time to preheat the oven to 180 degrees top / bottom heat.
  • Then peel the rhubarb, cut into small pieces and fold into the remaining dough. Spread the rhubarb batter mixture on the muffin cups and bake the muffins for approx. 35 minutes.
  • As soon as the muffins are ready, I take them out of the oven and let them cool for about 20 minutes. I use the lemon juice and powdered sugar that I put aside to make icing, which I spread over the muffins with a teaspoon. (If the powdered sugar is a bit clumped, it is worth sifting it to make the frosting smoother.)


  • You can of course replace the soy milk with another plant milk. In my experience, cake batter is made with soy milk the most airy.
  • My muffin cases are 3.5 cm high and have a diameter of 7 cm at the top.
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Written by John Myers

Professional Chef with 25 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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