for rhubarbarians

 RHUBARB MUFFINS WITH CINNAMON CRUMBLE TOPPING

INGREDIENTS:

• 1.5 sticks butter (150g, unsalted)
  
  
• 0.7 cup caster sugar
• 3 eggs
• 0.7 cup regular flour
• 0.7 cup wholemeal flour
• 0.5 teaspoon baking soda
• 0.5 teaspoon baking powder
• 1 pinch salt
• 2.5 cups rhuburb (sliced)

• 5 tablespoons flour
• 3 tablespoons brown sugar
• 2 tablespoons butter
• 2 teaspoons cinnamon

INSTRUCTIONS:

1. Beat together the butter and the sugar. Whisk the eggs. 

Combine the sifted flour with the baking soda and powder, 

and salt.

2. Stir together all the ingredients and fold in the rhubarb.

3. Fill paper liners with the batter.

4. For the crumble topping, combine the flour, sugar, 

butter and cinnamon and form crumbles. Sprinkle the muffins.

BAKE:   19 min.   180° C