Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g rhubarb
- 4 tablespoon, leveled powdered sugar
- 200 g spelled flour, type 630
- 1 packet tartar baking powder
- 80 g almond (s), round
- 100 ml egg liqueur
- 100 ml buttermilk
- 80 ml sunflower oil
- 100 g sour cream
- 130 g suar
- 2 medium egg (s)
Print Recipe
Pin Recipe Instructions
- Clean the rhubarb, cut into thin strips and mix with the powdered sugar.
- Line a 12 cup muffin tin with paper liners. Preheat the oven to 170 ° C fan oven.
- Mix the flour, baking powder and almond together. Mix egg liqueur, buttermilk, oil, sour cream, sugar and eggs with a hand mixer on a low setting until you have a bound mass. Briefly stir in the flour mixture in portions on a low level and finally fold in the rhubarb loosely.
- Distribute evenly in the molds and bake on the middle rack for 25-30 minutes. Possibly do a chopstick test.
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