Rhubarb meringue muffins (for 12 pieces)

Name: Rhubarb meringue muffins (for 12 pieces)
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 250 g Rhubarb; 175 g Butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 230 g Sugar; 4 Eggs (size M); 350 g Flour; 1 package Baking Powder; 5 TABLESPOONS Milk; 2 TABLESPOONS Icing sugar; 24 Paper sleeves

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

250 g Rhubarb
175 g Butter or margarine
1 pinch Salt
1 package Vanillin sugar
230 g Sugar
4 Eggs (size M)
350 g Flour
1 package Baking Powder
5 TABLESPOONS Milk
2 TABLESPOONS Icing sugar
24 Paper sleeves

Directions

1
Clean, wash and cut the rhubarb into small pieces. Put the fat, salt, vanilla sugar and 150 g sugar into a mixing bowl, whisk with the whisk of the hand mixer until foamy.
2
Separate two eggs. Stir in 2 eggs and 2 egg yolks one after the other. Mix flour (up to 1 tablespoon) and baking powder and stir in alternately with the milk. Turn rhubarb in the rest of the flour and fold into the dough.
3
Place 2 paper cups in each of the 12 wells of a muffin tin. Spread the dough evenly with a tablespoon. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 30-35 minutes.
4
Meanwhile beat 2 egg whites until stiff. Finally, pour in 80 g sugar. Pour the beaten egg whites into a piping bag with a perforated spout. 5 minutes before the end of the baking time, spray the muffins with sugar and finish baking.
5
Remove from the oven and leave to cool on a grill. Serve dusted with icing sugar.