Rhubarb Muffins
12 servings
30 minutes
Rhubarb muffins are a refined dessert of European cuisine that combines tender dough with the refreshing tartness of rhubarb. Historically, rhubarb has been widely used in cooking due to its vibrant flavor and health benefits. In this recipe, it harmoniously blends with the vanilla notes of pudding and the sweetness of brown sugar, creating an amazing balance of flavors. The muffins turn out airy with a slight moisture inside, while strawberry jam adds fruity depth. They are served as a standalone treat, dusted with powdered sugar or complemented by a cup of fragrant tea. This is an ideal choice for a cozy family tea time or a morning breakfast that offers freshness and pleasant tartness. The simplicity of preparation makes this recipe accessible even for culinary beginners.
1
Preheat the oven to 200 degrees. Place two paper cupcake liners in each cavity of the special baking tray for strength.
2
Prepare the rhubarb stalks: wash and peel if necessary (young stalks are usually not peeled, but the skin of older, tougher ones must be removed). Cut the rhubarb into pieces 1–1.5 cm long. Combine flour with dry vanilla pudding mix, yeast, baking soda, sugar, and salt. Add the rhubarb. In a separate bowl, beat the eggs lightly. Mix in cream, strawberry jam, and vegetable oil. Add the egg mixture to the flour mixture and mix well until a homogeneous dough is formed.
- Rhubarb: 300 g
- Wheat flour: 250 g
- Vanilla pudding powder: 40 g
- Dry yeast: 2 teaspoons
- Brown sugar: 150 g
- Soda: 0.5 teaspoon
- Salt: pinch
- Chicken egg: 3 pieces
- Cream: 200 ml
- Strawberry jam: 1 tablespoon
- Vegetable oil: 80 ml
3
Fill the paper molds with batter and place the baking form in the oven. Bake the muffins for about 20 minutes. Then remove, cool, and optionally dust with powdered sugar.
- Powdered sugar: to taste