in Recipes

Rhubarb muffins

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Ingredients for 12 servings:

  • 250 g rhubarb
  • 175 g butter
  • 1 pinch of salt
  • 1 packet of vanilla sugar
  • 150 g sugar
  • 4 eggs
  • 350 g flour
  • 1 packet of baking powder
  • 5 tbsp milk
  • 75 g powdered sugar
  • ½ lemon(s), juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the rhubarb into small pieces. Beat the fat, salt, vanilla sugar, and sugar until fluffy. Gradually beat in the eggs. Combine all but 1 tablespoon of flour and baking powder and stir in alternately with the milk. Coat the rhubarb pieces in the remaining flour and carefully fold into the batter. Pour the batter into the muffin tin with two tablespoons. Bake in a preheated oven at 200°C (400°F) for 25-30 minutes. Remove from the oven and let cool on a wire rack. Combine the powdered sugar and lemon juice until smooth and spread over the muffins. Let dry.

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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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