Rhubarb – Cheesecake – Muffins
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 200 g double cream cheese
- 2 tablespoon powdered sugar
- 1 point vanilla sugar
- 250 g rhubarb
- 250 g flour
- 2 teaspoons baking powder, heaped
- 0.5 teaspoon ½ baking soda
- 1 point flavor, (Orange-Back)
- 1 egg (s)
- 120 g suar
- 80 ml oil
- 200 ml milk
- some powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- For the filling:
- Mix the cream cheese, powdered sugar and vanilla sugar together. Cut the rhubarb into pieces.
- For the dough:
- Mix the flour, baking powder, baking soda and orange baking together. Whisk the egg. Stir in the sugar, oil and milk. Then add the flour mixture and stir in briefly.
- Now line the muffin tin with paper liners and pour a heaping teaspoon of batter into each of the hollows. Spread half of the cream cheese cream and half of the rhubarb on the dough. Top up with the rest of the batter. Spread the rest of the cream and rhubarb on the molds.
- Bake the muffins in the preheated oven at 175 degrees for 25-30 minutes. Then let it rest in the hollows for about 10 minutes and then dust with powdered sugar.
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