Rhubarb crumble muffins
By Aline , blog Rusticooking
- 250g rhubarb
- cut into pieces
- 125g of sugar
- 175g butter
- 200g flour
- 1/2 teaspoon baking powder
- 4 tsp salted butter caramel (or brown sugar can be used as a substitute)
- 3 eggs
- A little cinnamon
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Budget Friendly
Preheat the oven to 180 ° C, place the pieces of rhubarb on a baking tray covered with foil and top with the caramel (or sprinkle with sugar). Bake for 10 minutes.
In a bowl, combine 100g sugar, 150g butter, 175g flour, 3 eggs, the sachet of yeast and the cinnamon. Beat with an electric mixer for 1 minute.
Pour into muffin tins, filling 3/4 full.
Add the rhubarb and caramel into the tins on top of the cake mix.
In a bowl, mix the remaining sugar, butter and flour to make a coarse crumble. Sprinkle on top of the muffins.
Bake at 180°C for 20 to 30 minutes (check they're done with a knike-the blade should come out dry).