I love rhubarb, rhubarb fools and crumbles are a standard pudding choice.
Muffins are also well eaten in this house!
Great for lunch boxes and I think these ones would be lovely for a gluten free breakfast too, especially as they look like the “real” thing!
300g ground almonds
1 tablespoon gluten free baking powder
75g caster sugar
4 stalks rhubarb, around 320g, washed, topped and tailed, cut into 1cm slices
4 eggs, beaten
100g butter, melted and cooled
2 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 170 degrees Centigrade, prepare a 12 hole muffin tray with paper cases.
In a large bowl combine the ground almonds, baking powder and sugar.
In a jug combine the eggs, butter, milk and vanilla extract.
Add the rhubarb to the dry ingredients followed by the wet ingredients and mix well.
Spoon into the prepared muffin tin.
Bake for 35-40 mins until risen and browned.