Summary

Ingredients

• 4 sticks rhubarb (20 g peeled)
• 3 packs vanilla sugar
• 300 g strawberries, frozen or fresh
• 1 lemon (s), untreated
• 2 tablespoon orange juice
• 1 pack cake icing, red
• 160 g flour
• 0.5 teaspoon ½ baking powder
• 100 g butter
• 140 g suar
• 2 egg (s)
• 120 ml buttermilk (lemon flavor)
• 250 g mascarpone
• 20 g powdered suar
• Paper cases

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Instructions

1. Preheat the oven to 180 ° C and line a muffin tin with paper liners. Wash about 4 sticks of rhubarb, peel and cut into small cubes, it should be about 240 g (peeled). Put the cubes in a bowl and pour a packet of vanilla sugar over them, stir and let stand a little.
2. Warm up the strawberries with a splash of lemon juice, 2 tablespoons of orange juice and 1 sachet of vanilla sugar in a saucepan, as soon as they are a little warm, puree the mixture with the hand blender. Add a packet of red icing and bring to the boil. Set aside and let it become firm.
3. Mix the flour with the baking powder. In a second bowl, beat the softened butter with 140 g sugar, 1 sachet vanilla sugar, a little lemon zest and the 2 eggs until creamy.
4. Alternately stir in the flour mixture and 120 ml lemon buttermilk. Finally fold in the prepared rhubarb cubes.
5. Pour the dough into the molds and bake in the oven at 180 ° C for about 30 minutes. Take out of the oven, let cool down briefly and remove from the mold. Let cool down completely.
6. For the topping, put about 3/4 of the strawberry mixture in a bowl and mix with the powdered sugar. Add the mascarpone and stir for just a few seconds (mixer).
7. Then fill the topping with the remaining strawberry mixture in a piping bag and apply to the muffins. Decorate as desired.