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Mini rhubarb cakes

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Origin of dish:  Europe
Type of cooking:  Oven
 
Preparation time: 15 minutes
Cooking time: 30 minutes
 
Ingredients (serves 9):


Method:

Wash, dry and dice the rhubarb. Whip the butter and sugar until frothy. Add the eggs one by one, and mix until you get a creamy mixture. Pour in the flour, yeast, salt and cinnamon and mix with a wooden spoon until the mixture is smooth.

Preheat your oven to 210° (GM 10) and cook for about 30 minutes. Leave to cool before removing from the tin.

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