Description
It is a cross between muffins and scones. Delicious vanilla pastry, tart rhubarb inside - great summer dessert! But if you have frozen rhubarb or bought in the supermarket, this treat is available in the winter!
Ingredients
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Rhubarb
300 g
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Flour
250 g
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Pudding vanilla
1 pack
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Yeast
3 tsp
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Soda
0.5 tsp
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Brown sugar
150 g
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Salt
-
Chicken egg
3 piece
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Cream
200 ml
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Jam
1 Tbsp
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Vegetable oil
80 ml
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Powdered sugar
Cooking
Clean the rhubarb and cut into pieces. This is a photo I have of the summer. There was fresh rhubarb. With frozen I have done too. Freeze to about the same size. If you are using frozen rhubarb, thaw it is not necessary.
In a large bowl, combine the flour with the dry powder to the vanilla pudding, dry yeast, baking soda, sugar and salt.
Separately, lightly whisk the eggs.
Add to them the cream, marmalade and vegetable oil.
Gently add the egg-cream mass in flour mixture, add the rhubarb and stir until a homogeneous dough.
Spread the batter in the muffin tin about 2/3 - 3/4 of the height. Muffins rise very much. Bake for approximately 20 minutes in a preheated 200 degree oven. Readiness check with a wooden stick, and looks. From this number of products out 12 muffins.
When serving you can sprinkle with powdered sugar. I'm not sprinkled. Bon appetit and good mood! The recipe is from the magazine "Lisa", 25/2008.
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