Bursts of fruity tartness make a gorgeous contrast to sweet white chocolate chunks. These individual cakes are a great way to use this classic British vegetable (it's not a fruit). They're moist, popular and very moreish.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: cakes, muffins, rhubarb, small cakes, white chocolate
150gwhite chocolate(I used Green & Black's, which is very vanillary)
80gunsalted butter - softened
150ggolden caster sugar(I used vanilla sugar)
2large eggs(I used duck eggs)
½ - 1tspvanilla extract(optional - see note below)
100gGreek yoghurt
225gflour(½ wholemeal, ½ white)
1tspbaking powder
50gwater
Instructions
Turn the oven on to 200℃ (180℃ fan, 400℉, Gas 6).
Chop the rhubarb into small pieces.
400 g rhubarb
Chop the white chocolate into small pieces.
150 g white chocolate
Cream the butter and sugar together until light and fluffy.
80 g unsalted butter - softened, 150 g golden caster sugar
Beat in the eggs one by one, then stir in the yoghurt. If using vanilla extract add it along with the eggs.
2 large eggs, ½ - 1 tsp vanilla extract, 100 g Greek yoghurt
Sift the flour and baking powder, then stir in alternately with the water.
225 g flour, 1 tsp baking powder, 50 g water
Add the rhubarb and chocolate pieces and mix gently until everything is incorporated. One of the keys to a good muffin is not to over mix.
Spoon into 12 muffin holes lined with cases and bake in the middle of the preheated oven for twenty minutes or until just starting to brown.
Turn out of the holes and leave to cool on a wire rack.
Notes
If you don't have vanilla sugar use ½ tsp vanilla extract instead. And if your white chocolate doesn't also contain vanilla, use a full teaspoon.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.