Rhubarb is one of my favourite summer flavours. I love using it for my baking, as it gives moisture and delicious tanginess. Here it comes with ginger, and rhubarb and ginger is a match made in heaven.
Makes 12 muffins
- 1 and 1/2 cup plain flour
- 1/2 cup caster sugar
- 3/4 cup plain yoghurt
- 2 tsp baking powder
- 1 tsp vanilla extract
- 2 eggs
- 1/3 cup canola oil
- 3 rhubarb stalks
- 1 tbsp fresh ginger, finely grated
- pinch of salt
- icing sugar, for decoration
- 60 grams soft butter
- 2 tbsp sugar (I used brown sugar)
- 4-5 tbsp plain flour
- 1 tsp fresh ginger, finely grated
Heat the oven to 180 C degrees (no fan). Put the paper papilots in a muffin tin.
Start with the crumb: Mix all the ingredients and work with your fingers until crumb is formed. Plase in the fridge while making muffin batter.
Cut the rhubarb into 1,5 cm slices. Set aside.
In one bowl mix all dry ingredients: flour, sugar, baking powder, salt.
In the other bowl mix all wet ingredients: yoghurt, oil, eggs and ginger. Add them to the dry ingredients and stir with your spoon just until well combined.
Pour the batter into the muffin tins. Sprinkle each one generously with the crumb.
Bake about 30-35 minutes until the crumb is golden and crispy and the muffins are dry inside (you can check it with your toothpick).
Cool them on a rack. Dust with icing sugar and serve.