Rhubarb muffins

Ingredients for 1 servings:

• 300 g rhubarb, some water
• 100 g marzipan
• 125 g sugar
• 1 packet of vanilla sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 2 eggs
• 200 g flour
• 1 pinch of salt
• 50 g brittle
• 2 tbsp liqueur
• 3 tbsp milk
• 35 g sugar
• 400 ml milk
• 200 g whipped cream
• 1 pack of sauce powder, vanilla

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the topping, wash the rhubarb, remove any strings, and cut into small pieces. Steam in a little water until al dente, drain, and let cool. For the batter, mix the wet and dry ingredients separately and then slowly combine to form a moist but not runny batter. Pour into a greased muffin tin. Spread the rhubarb on top, pressing lightly to prevent burning. Bake at 160°C (convection oven) for about 20 minutes. For the sauce, prepare the sauce powder with sugar, using only 400 ml of milk, according to the package instructions. Let cool slightly. Whip the cream until stiff peaks form and fold in.