Little Rhubarb Cakes

0
Average: 0 (0 votes)
(0 votes)
Little Rhubarb Cakes
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
12
Ingredients
1 Rhubarb
2 Tbsps granulated sugar
cup self-rising flour (sifted)
½ cup superfine caster sugar
½ cup butter (softened)
2 large eggs
1 Vanilla bean (seeds only)
How healthy are the main ingredients?
sugarRhubarbegg
Product recommendation
Suggested variation; rhubarb and ginger is a classic combination - try replacing the vanilla seeds with 2 tbsp chopped stem ginger.

Preparation steps

1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
2.
Cut the rhubarb into small chunks and toss with the granulated sugar, then tip into a roasting tin and bake for 10 minutes.
3.
Combine the flour, sugar, butter, eggs and vanilla seeds in a bowl and whisk together for 2 minutes or until smooth.
4.
Divide the mixture between the paper cases, and top with the cooked rhubarb pieces, then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Tags

Popular Cookbooks