15 September 2016

Rhubarb cupcakes

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.


1 egg
1,5 dl sugar
¾ dl soft margarine
2 dl milk
4 dl wheat flour
2 tsp baking powder

6-7 dl rhubarb pieces / 4 rhubarb stalks
2 dl sugar


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.


Your VegHog

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