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Rhubarb crumble muffins


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Rate this recipe 3.2/5 (89 Votes)


  • 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


servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Budget Friendly


Step 1

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.

Step 2

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.

Step 3

Pour into muffin tins, filling 3/4 full.

Step 4

Add the rhubarb and caramel into the tins on top of the cake mix.

Step 5

In a bowl, mix the remaining sugar, butter and flour to make a coarse crumble. Sprinkle on top of the muffins.

Step 6

Bake at 180°C for 20 to 30 minutes (check they're done with a knike-the blade should come out dry).

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