Rhubarb muffins with rhubarb foam

  • Total time: 45 minutes
  • 12-14 pcs.
Rated 4 out of 5


  • Dish:
  • 200 g soft butter
  • 200 g Svansø Cane sugar
  • 4 eggs
  • 2 tsp. vanilla sugar
  • 2 tsp. baking powder
  • 100 g oatmeal
  • 250 g rhubarb filling
  • 200 g wheat flour
  • Rhubarb foam:
  • 2 dl Confectioner's Whip neutral
  • 150 g rhubarb filling


Beat the butter and sugar together until light and fluffy, then add the eggs one at a time. Beat thoroughly while mixing. Add the vanilla sugar, baking powder and oatmeal and mix well. Add the fruit filling and the wheat flour and gently fold the dough together until smooth. Divide the batter into 12-14 muffin tins and bake in the oven for about 20 minutes at 175°C.

Pour the pastry whip together with the fruit filling rhubarb into a mixing bowl and whip at high speed until a fluffy foam. Garnish the cooled muffins with rhubarb foam.

Product in the recipe


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