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Spring heralds the start of forced rhubarb season in the UK. The vibrant pink stems are beautifully soft and sweet, and great for baking with. Rhubarb crumble is a classic British pudding, and now you can enjoy it in muffin form thanks to this beautiful, moreish recipe. See method
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Preheat the oven to gas 5, 190°C, fan 170°C, and line a 12-hole muffin tin with paper cases. Rub together the diced butter, 30g flour and the cinnamon to coarse crumbs; stir in 15g sugar. Set aside in the fridge.
Meanwhile, toss the rhubarb with 20g sugar. Roast for 12-13 mins or until just soft. Set aside to cool; strain off the juices.
Beat the 100g butter with the remaining 150g caster sugar in a mixing bowl until well combined, then beat in the vanilla, eggs, yogurt, orange zest and ginger. Fold in the remaining flour until just mixed. Stir through half the rhubarb; spoon into the paper cases.
Scatter over the remaining rhubarb, the crumble mix and almonds. Bake for 25 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
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Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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