I rarely fancy
cakes, but when there are nice seasonal berries, apples or rhubarb
around, I always feel like baking, especially traditional cakes from
my home country Finland. That seasonal produce always looks so
tempting. So now I wanted to make rhubarb cupcakes when I got some
beautiful seasonal rhubarb stalks. It's also getting late in the
rhubarb season, so didn't want to miss out.
Unfortunately I
wasn't concentrating very well when I cooked these cupcakes, and made
them a bit too hastily. Therefore the result wasn't the prettiest,
but actually they were quite tasty and especially my partner liked
them a lot.
I followed this
Finnish recipe by Valio, which is actually for a rhubarb pie.
Maybe that's where the mistake lies trying to divide the dough into
cupcake sizes. I have translated the recipe below, if you still fancy
rhubarb cupcakes, or maybe better try it with the pie straight away.
The picture in the original recipe looks just fine.
Ingredients
Dough
1 egg
1,5
dl sugar
¾ dl
soft margarine
2 dl
milk
4 dl
wheat flour
2 tsp
baking powder
Filling
6-7
dl rhubarb pieces / 4 rhubarb stalks
2 dl
sugar
Method
Cook
the chopped rhubarb with the sugar until it's jam like texture. Add
water, if needed. Let it cool.
Whisk
the egg and sugar. Add the soft margarine, milk and flour with the
baking powder by mixing fast.
Pour
the dough into cupcake cases or cake tin.
Pour
the rhubarb mix on the top.
Bake
at 175 C for about 30-35 minutes.
Enjoy!
Your
VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.