Rhubarb Muffins Recipe: How to Make It

Nutrition facts per serving

Ingredients (4 servings) 

  • 7 oz. (200 g) rhubarb 
  • 2 2/3 c (250 g) almond flour 
  • 9 Tbsp. (125 g) butter, softened 
  • 1/2 c (100 ml) buttermilk 
  • 3 eggs 
  • 1 vanilla bean 
  • 1 Tbsp. (1 pkg.) baking powder 
  • 3 Tbsp. Stevia 
  • 1 dash of salt 

Directions

  1. First cut the vanilla bean in half and carefully remove the pulp. Then cut the rhubarb to bit size pieces. 
  2. Then cream the soft butter along with the flour, salt and Stevia. Fold in the eggs one at a time and finally mix in the buttermilk and the vanilla pulp. 
  3. Carefully fold in the pieces of rhubarb with a spoon. Divide the dough into 8 muffins and bake at 400°F (200°C) for about 25 minutes.

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