Rhubarb Muffins

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Cut the rhubarb into pieces approx. 1 cm wide, peeling is not necessary.
Mix the butter, vanilla sugar and sugar with a hand mixer until frothy, then add the eggs. Add the flour and baking powder to the mixture and mix until it is smooth. Fold in the rhubarb with a wooden spoon. Pour the batter into a muffin tin lined with paper liners.
Bake in the preheated oven at 175 ° C - 180 ° C for approx. 25 - 30 minutes.
Tip: I recommend the combination of a muffin tray and paper baking cases, as the rhubarb makes the dough very soft and only solidifies again when it cools; it also keeps the muffins their typical shape.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.