I love rhubarb and wanted to bake something quick and less involved than rhubarb pie. My family loved these, especially with the addition of the redcurrant jam.
63 people made this
200g fresh or frozen rhubarb, diced
280g plain flour
4 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
115g light brown soft sugar
3 tablespoons redcurrant jam
50g butter, melted
1 teaspoon vanilla extract
Method Prep:10min › Cook:30min › Ready in:40min
Preheat oven to 190 C / Gas 5. Line a muffin tray with 12 paper cases.
In a bowl mix flour with baking powder, salt and cinnamon.
In another bowl whisk the egg with brown sugar and redcurrant jam (it's fine if the jam does not fully dissolve). Add the egg mixture and fold it in with a spatula until evenly combined and no traces of flour remain. Divide the mixture evenly among the paper cases.
Bake in the preheated oven till the muffins are lightly browned and spring back when you touch them, about 20 to 30 minutes.