Summary

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)

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Instructions

1. Clean the rhubarb, cut into thin strips and mix with the powdered sugar.
2. Line a 12 cup muffin tin with paper liners. Preheat the oven to 170 ° C fan oven.
3. 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.
4. Distribute evenly in the molds and bake on the middle rack for 25-30 minutes. Possibly do a chopstick test.