Rhubarb muffins with crumbles

Ingredients for 1 servings:

• 220 g butter
• 200 g sugar
• 5 eggs
• 380 g flour
• 140 g fruit yogurt (rhubarb yogurt) or strawberry yogurt
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 3 stalk(s) rhubarb
• 3 tbsp sugar
• 80 g butter
• 80 g sugar
• 100 g flour
• 1 lemon(s), zest
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

approx. 18 muffins

Clean the rhubarb and cut into small pieces, sprinkle with 3 tablespoons of sugar, and let it sit. Preheat the oven to 170°C (top/bottom heat). For the batter, melt the butter and let it cool slightly. Beat the sugar with the eggs until fluffy, then add the melted butter, yogurt, flour, baking powder, and vanilla sugar. For the crumble, mix the sugar with the butter, flour, salt, and lemon zest. Fold the rhubarb into the batter. Fill 1-2 tablespoons of the mixture into each muffin cup and spread the crumble on top. Bake the muffins for 25 minutes; do the toothpick test! Tip: Serve the muffins warm with a scoop of vanilla ice cream!