Summary

Ingredients

• 200 g butter or mararine
• 200 g suar
• 4 egg (s)
• 2 packs vanilla sugar
• 200 g flour
• 0.5 ½ pack baking powder
• 500 g rhubarb

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Instructions

1. Cut the rhubarb into pieces approx. 1 cm wide, peeling is not necessary.
2. 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.
3. Bake in the preheated oven at 175 ° C - 180 ° C for approx. 25 - 30 minutes.
4. 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.