June 6, 2013


180 g flourimages
1 tsp. baking powder
1/8 tsp. salt
125 g melted butter
100 g sugar
2 big eggs
90 ml milk
150 g rhubarb
powdered sugar for dusting

1. Preheat the oven to 180 degrees C. Line a pan for 12 muffins.

2. Mix flour, baking powder and salt.

3. In another bowl whip eggs and sugar into creamy foam, add melted butter and vanilla. Then slowly mix in the flour and milk. Add rhubarb.

4. Spoon the mix into the muffin cups. Decorate the top with peach slices and raspberries.

5. Bake for 20-25 min till golden brown. Cool down on the wire rack in the pan. Remove from the pan only when completely cool.


P.S. So I have this job in a cafe, just for fun, baking cakes there and so.. and here I improvised some rhubarb muffins..  I think they are very seasonal.. the rhubarb tart will be following shortly..

Enjoy, K.


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