Ingredients Jump to Instructions ↓

  1. 50g (2oz) unrefined demerara sugar

  2. 50g (2oz) plain flour

  3. 50g (2oz) butter, diced

  4. 35g (1oz) oats

  5. 150g (5oz) rhubarb, washed, peeled and chopped into 1/2cm pieces

  6. 2 tsp sugar

  7. 180ml (6fl oz) buttermilk

  8. 2 tbsp sunflower oil

  9. 2 medium eggs

  10. 150g (5oz) plain flour

  11. 75g (2 1/2oz) wholemeal self-raising flour

  12. 1 tsp cinnamon

  13. 1 tsp baking powder

  14. 145g (5oz) caster sugar

  15. tsp salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°C/400°F/Gas Mark 6.

  2. Place dry crumble ingredients in small bowl and add water and butter. Mix with fingers until resembles chunky breadcrumbs, then set aside.

  3. Sprinkle sugar over rhubarb in a bowl, then set aside.

  4. Whisk buttermilk, sunflower oil and eggs in large bowl.

  5. Sieve flour, cinnamon and baking powder into separate bowl. Add sugar and salt and mix together.

  6. Add dry muffin ingredients to the wet and stir firmly and quickly until just mixed. Spoon into muffin cases, sprinkle with rhubarb and crumble mix.

  7. Cook for 20-25 minutes until golden and springy to the touch. Remove from oven and leave to cool.


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