Summary

Ingredients

• 300 g rhubarb
• 250 g flour
• 1 teaspoon Baking powder
• 80 g suar
• 1 pinch (s) salt
• 200 ml milk
• 100 ml oil, (sunflower oil)
• 2 egg (s)
• 1 vanilla pod, scraped pulp

For the sprinkles:

• 150 grams flour
• 80 g suar
• 1 pinch (s) salt
• 80 g butter, cold
• some powdered sugar for dusting

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Instructions

1. Wash, peel and cut the rhubarb into small pieces. Halve the vanilla pod lengthways and scrape out the pulp.
2. In a large bowl, mix the eggs with the sugar, a pinch of salt, the milk, the oil and the vanilla pulp. Mix the flour with the baking powder, sift over the egg mixture and fold in loosely with a large wooden spoon, do not (!) Mix with the mixer.
3. For the crumble, knead the flour, sugar, 1 pinch of salt and butter to make crumble. Do not knead for too long.
4. Spread the batter in muffin paper cases. Spread the rhubarb pieces on top and press down a little. Sprinkle the crumble on top and bake the muffins in a preheated oven at 180 ° C for 20-25 minutes until golden brown.
5. Dust the cooled muffins with powdered sugar.