Rhubarb Muffins

5 from 2 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 12 people
Calories 289 kcal


For the sprinkles

  • 250 g Flour
  • 1 teaspoon Baking powder
  • 80 g + 1 tbsp Sugar
  • 1 pinch Salt
  • 200 ml Milk
  • 100 ml Oil
  • 2 Eggs
  • 1 teaspoon Vanilla pulp
  • 150 g Flour
  • 80 g Sugar
  • 1 pinch Salt
  • 80 g rhubarb wash the Cold butter


  • Wash the rhubarb and cut off the ends, peeling is not necessary. Cut the sticks into small cubes and mix with 1 tablespoon of sugar. Place paper liners in a muffin tin and set aside.
  • Mix the flour and baking powder. Mix the milk, oil, eggs, vanilla pulp, sugar and salt, then add the flour mixture and stir everything with a wooden spoon until everything is well mixed. Pour the batter into the paper cases and spread the rhubarb cubes on top.
  • Knead the dough ingredients for the crumbles and sprinkle on the muffins.
  • Bake the muffins at 180 ° C - fan-assisted - for approx. 25 minutes. Don't forget to TEST THE STICK. After baking, let the muffins rest in the baking tray for another 5 minutes, then leave to cool completely on a wire rack.


Serving: 100gCalories: 289kcalCarbohydrates: 36.8gProtein: 4.2gFat: 13.7g
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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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