First up is a cross between a cake and a good old fashioned pudding.
A little bit tart, a little bit moist, a little bit crunchy and just a little bit yummy!
A little bit tart, a little bit moist, a little bit crunchy and just a little bit yummy!
You will need a 12 hole muffin tray and paper cases
Oven temperature is 200C
For the muffins:
375g Self Raising Flour
125g Caster Sugar
100g Butter (melted and cooled)
250ml Milk
1 Egg
200g Rhubarb (sliced lengthways and chopped)
50g Caster Sugar
2tbsp Water
For the Crumble Topping:
50g Plain Flour
25g Porridge Oats
50g Butter
50g Demerara Sugar
Oven temperature is 200C
For the muffins:
375g Self Raising Flour
125g Caster Sugar
100g Butter (melted and cooled)
250ml Milk
1 Egg
200g Rhubarb (sliced lengthways and chopped)
50g Caster Sugar
2tbsp Water
For the Crumble Topping:
50g Plain Flour
25g Porridge Oats
50g Butter
50g Demerara Sugar
Recipe:
Whether for elevenses, with an afternoon brew or a pudding with custard, these can be eaten at any time of day !
- Preheat your oven to 200C
- Line the Muffin pan with paper cases
- Make your crumble topping by putting all the ingredients in a bowl together and rubbing together until it remembles rough breadcrumbs
- Put the flour and sugar into a bowl
- In a small bowl, mix the rhubarb, caster sugar and water together
- Whisk the egg, milk and cooled melted butter in another bowl
- Add the egg mixture and rhubarb mixture to the flour/sugar mix and fold together
- Divide the mixture between the muffin cases
- Top each case with some of the crumble topping
- Bake for about 20 minutes, until golden
Whether for elevenses, with an afternoon brew or a pudding with custard, these can be eaten at any time of day !