Rhubarb is one of the primary impacts of concealing in spring produce, and it incorporates a perfect flavor and strength to all that you cook it with. In case you aren't familiar with cooking with rhubarb, you out it an endeavor this spring. Rhubarb works splendidly coordinated with various natural items, particularly strawberry—as in our Strawberry Rhubarb Crisp—and yet it's inconceivable as a flavor without anyone else.
Like most bread rolls, rhubarb scones are best used on the day they are warmed. Regardless, if you have any extra, you can keep them verified at room temperature for a couple of days.
Rhubarb bread rolls are so normal to make and offer a delightful change from logically ordinary scone flavors. They are soaked with a crunchy cinnamon sugar besting, and have a staggering sweet-tart flavor from the rhubarb – perfect for breakfast or a promptly in the day snack!
- 1 cup stewed rhubarb (approximately)
- 1 large egg
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 tsp vanilla extract
- 2 tbsp vegetable oil
- 1/4 cup brown sugar
- For the topping
- 1 tbsp brown sugar
- 1/4 tsp cinnamon
- Line 8 muffin molds in a tin, or grease with butter. Preheat oven to 375°F.
- Lightly beat the egg.
- Put the stewed rhubarb, egg, flour, baking powder, cinnamon, vanilla, oil and sugar in a bowl and gently combine. You want it well-mixed, but ideally don't want to break up all the rhubarb. Divide the mixture between the muffin molds.
- Mix together the sugar and cinnamon for the topping and sprinkle over the muffins.
- Bake for approximately 15 minutes until golden on top and a skewer put in the middle comes out clean.
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