How to Make Rhubarb Muffins | Muffin Recipes | Allrecipes.com
Get the top-rated recipe for Aunt Norma's Rhubarb Muffins at
This video shows you how to make amazing rhubarb muffins. Fresh rhubarb and chopped walnuts combine with a crunchy sweet topping. It's a 5-star combo that's so good, these tasty muffins don't need any extra butter or jam spread over them. Enjoy with a cup of coffee!
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Professional Baker Teaches You How To Make RHUBARB TART!
Rhubarb Crumble Tart is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 8-10
Prep Time: 30 minutes
Cook Time 60 minutes
Ingredients
Crust & Crumble
1 ½ cups (225 g) all-purpose flour (plain flour)
½ cup (100 g) granulated sugar (caster sugar)
¼ cup (30 g) ground almonds (almond meal)
1 Tbsp (12 g) packed light brown sugar
¼ tsp (1 mL) baking powder
¼ tsp (1 mL) salt
10 Tbsp (150 g) cool unsalted butter, cut into pieces
Filling
2 cups (500 mL) diced fresh rhubarb
1/3 cup (80 mL) whipping (35%) cream
1 large egg
1 egg yolk
¼ cup (50 g) granulated sugar (caster sugar)
2 Tbsp (18 g) all-purpose flour
2 Tbsp (15 g) ground almonds (almond meal)
1 Tbsp (15 mL) brandy (optional)
1 tsp (5 mL) vanilla extract
Directions
1. Preheat the oven to 350 F (180 C).
2. For the crust, combine the flour, sugar, ground almonds, brown sugar, baking powder and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and blend until the mixture is a rough, crumbly texture and pieces of butter are no longer plainly visible. Scoop out 1 cup (140 g) of the crumble and spread this in the bottom an ungreased pie plate (do not press in) or onto a parchment-lined baking tray. Press the remaining crumble into an ungreased 9-inch (23 cm) removable-bottom fluted tart pan and place this on a baking tray. Bake both for 20 -25 minutes, until the crust browns a little at the edges. Cool the shell before filling.
3. Spread the rhubarb onto the bottom of the cooled crust. Whisk the cream, egg, egg yolk, sugar, flour, ground almonds, brandy (if using) and vanilla extract. Pour this over the fruit (it will not completely cover the fruit) and sprinkle the pre-baked crumble overtop. Bake this (still at 350 F/180 C) for about 30 minutes, until the tart filling no longer jiggles in the centre. Cool the tart to room temperature, then, chill until ready to serve.
The tart can be served chilled or at room temperature.
Serve with Laurel Crème Anglaise (recipe follows)
LAUREL CRÈME ANGLAISE
Yield: Almost 400 mL
Prep Time: 10 minutes
Cook Time: 6 minutes
Ingredients
1 ½ cups (375 mL) 10% cream (half-&-half)
2 bay laurel leaves
½ vanilla bean
3 large egg yolks
¼ cup (50 g) granulated sugar (caster sugar)
Directions
1. Place the cream in a small saucepot over medium heat and add the bay leaves and the scraped seeds and the pod of the vanilla bean. Bring this to just below a simmer.
2. In a small bowl, whisk the egg yolks and sugar. Remove the vanilla bean pod from the cream and then add a little of the cream to the yolks while whisking, then gradually ladle in about half of the cream while whisking. Add this mixture back to the pot and continue to whisk on medium-low heat until it thickens enough to coat the back of a spoon, 3-4 minutes. Strain this into a bowl, cool to room temperature and then chill completely.
The Crème Anglaise will keep for up to 4 days refrigerated.
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#OhYum #CrumbleRecipe #Rhubarb
Rhubarb Crumble & Custard Cupcake Recipe | Cupcake Jemma
Ahh, Summer is on the doorstep and that means RHUBARB TIME! It's only around for a few months and it is very important that you make the most of it while it's here. So here is a recipe which turns a really classic combo, Rhubarb & Custard, into a cupcake (my preferred medium)!
Recipe -
For the Rhubarb Goo...
300g of washed 'field grown' or 'forced' rhubarb
3 tbsp caster sugar
zest of an orange (optional)
vanilla pod/vanilla extract (optional)
For the syrup...
The juice from the roasted rhubarb, cooked down and reduced by half
For the Sponge...
125g self raising flour
125g caster sugar
125g soft unsalted butter
1/4 tsp bicarbonate of soda
2 lg eggs
1.5 tbsp milk
1/4 tsp vanilla extract
a few spoons of the rhubarb goo
For the crumble topping...
80g plain flour
20g porridge oats
1 tsp caster sugar
1 tsp demerara sugar
pinch salt
40g melted unsalted butter
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How to Make DELICIOUS Rhubarb Muffins!!!
We show how to make a batch of delicious rhubarb muffins so please like this video and comment on any vid ideas! ????
Rhubarb Streusel Muffins
How to make moist delicious rhubarb muffins topped with crumbly topping!
Apple Rhubarb Crumble Muffin | Baking with Nutorious | Ep12
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Rhubarb Muffins
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FOR THE BATTER
- 1 egg
- 1 1/4 cup brown sugar
- 1 cup buttermilk
- 1/2 cup (1 stick) browned butter, slightly cooled
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups diced rhubarb
- 1/4 cup chopped candied ginger
FOR THE CRUMBLE TOPPING
- 1/3 cup brown sugar
- 1/4 cup flour
- 1 teaspoon cinnamon
- 4 tablespoons cold butter, cut in small pieces
- 1/4 cup chopped walnuts
INSTRUCTIONS
Preheat oven to 350 degrees.
Beat the egg and sugar until combined.
Mix in buttermilk, cooled browned butter, and vanilla.
Add flour, baking soda, baking powder, and salt. Mix until no streaks remain.
Fold in rhubarb and ginger.
Fill greased muffin cups with approximately 1/4 cup batter.
Prepare topping by mixing brown sugar, flour, cinnamon, and butter. Mix until the texture of wet sand. Add walnuts.
Top each muffin with crumble, about 1-2 tablespoons.
Place in oven and bake until the muffins dome and a wooden skewer comes out clean when pierced in the middle, about 16-22 minutes.
Remove from oven and cool in the pan for five minutes. Then remove and cool on a rack.
Rhubarb Streusel Muffins
Scrumptious, muffins packed with rhubarb and topped with crumbly streusel.
How to Make Rhubarb Muffins / Rhubarb Muffin Recipe
This is a cheap, easy one-bowl Rhubarb Muffin recipe that will only cost you around $1 to make! Rhubarb muffins are a great way to quickly use up a cup (or more!) of stewed rhubarb when it's in season. Please hit the Like button, leave me a comment and hit subscribe for more ideas on doing things cheaper! Recipe is below.
Feel free to check out my other videos for recipes, budgeting tips, DIY projects, restorations and work we do on our lifestyle block in New Zealand such as beekeeping and chickens etc.
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Recipe - chuck all these into a bowl:
1 egg, beaten
1 cup of stewed rhubarb (or a bit more is fine), mine was quite mushy but slightly chunky is even better!
1/4 - 1/2 cup of brown sugar (depending on how tart your stewed rhubarb is)
1 cup of flour
2 teaspoons of baking powder
1/2 teaspoon of cinnamon
1/2 teaspoon of vanilla essence
2 tablespoons of oil
Diving into 8 muffin cups & bake in a preheated oven at 190oC for 5 minutes or until a skewer comes out clean.
Rhubarb, Raspberry & Coconut Muffin Recipe | Woolworths
A great value & healthy muffin recipe for the kids and family. This kids recipe will adapt to whatever seasonal fruit the family will love - As seen on The Voice Kids
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Preparation Time: 45mins
Makes 12
Ingredients:
180g fresh rhubarb
1 cup Homebrand caster sugar
2 cups Homebrand self-raising flour
1 tsp Woolworths Select ground cinnamon
1/3 cup Macro Organic shredded coconut
2 Woolworths Select free range eggs, lightly beaten
80mls Woolworths full cream milk
150ml Woolworths Select Spanish Classic olive oil
1.5 cup Woolworths Select frozen raspberries
Homebrand Icing sugar for dusting, optional
Method:
1. Preheat oven to 180°C. Line a 12 hole muffin tin with muffin cups or baking paper cases. Chop your rhubarb into 3cm pieces then place in a small saucepan along with ¼ cup of caster sugar. Cover and simmer over a medium heat for 3-4 minutes, set aside to cool.
2. Sift the flour and cinnamon into a large bowl, stir in coconut and remaining ¾ cup caster sugar. Combine the eggs, milk, oil and rhubarb mixture, then pour into the flour, stirring to combine. Swirl through the raspberries and spoon evenly into prepared muffin tin.
3. Bake for 25-30 minutes or until a skewer inserted into the center of the muffins comes out clean. Cool in the pan for 5 minutes.
Serve warm or at room temperature dusted with a little icing sugar.
Tip 1: Muffins will freeze well in an airtight container or individually in a snap lock bag for 1 month.
Tip 2: This recipe will adapt to whatever seasonal fruit you love, try peaches, pears or plums.
Tip 3: The secret to a good light muffin is to fold gently when adding the wet ingredients to the dry, don't over mix as the muffins will be tough, heavy and dense.
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Raspberry Rhubarb Crisp- Martha Stewart
Rhubarb is delicious paired with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness.
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Rhubarb Crisp - Strawberry and Rhubarb Crisp Recipe
Get the full story! Visit to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
Max + Leo Bake! Rhubarb Streusel Muffins
We are back baking with a new ingredient- rhubarb! Mummy came across these delicious Rhubarb Streusel Muffins from @cloudykitchen ‘s instagram.
We’ve never used rhubarb before so it was fun to try it, and although mummy found it delicious, the rhubarb itself was quite sour- so I (Max) had some other views ????
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Rhubarb Streusel Muffins
Recipe from @cloudykitchen
INGREDIENTS
Rhubarb Streusel
100g sugar
Zest of 1/2 an orange
1/2 tsp vanilla bean paste (optional)
100g all-purpose flour
Pinch of salt
70g unsalted butter, cold, cut into chunks
50g fresh rhubarb, sliced thinly
Rhubarb Muffins
250g all-purpose flour
200g sugar
2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 egg, at room temperature
130g full fat greek yoghurt
90g unsalted butter, melted and cooled
100g whole milk, at room temperature
1 tsp vanilla bean paste, optional
200g rhubarb, finely sliced.
For full instructions go to
RHUBARB CRUMBLE CAKE RECIPE ft SWalkerMakeup - SORTED
You can't beat a good old fashioned dessert, and this recipe combines 3 of the best sweet ingredients - rhubarb, cake and crumble!
Made with the help of YouTube beauty guru Sara Walker, we merge a classic sponge recipe with a rhubarb crumble. So sit back and relax with a warm cup of tea and some gorgeous pudding!
Get the recipe here:
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Recipe Rhubarb streusel muffins
Recipe - Rhubarb streusel muffins
INGREDIENTS:
●310g plain flour
●1 teaspoon bicarbonate of soda
●1 teaspoon baking powder
●1/2 teaspoon salt
●175g dark brown soft sugar
●125ml vegetable oil
●1 egg
●1 teaspoon vanilla extract
●225g buttermilk
●185g diced rhubarb
●60g chopped walnuts
●1 tablespoon melted butter
●5 tablespoons caster sugar
●1 teaspoon ground cinnamon
Bonnie’Best Baking Treasures/ Rhubarb Sour Cream Muffins
2 eggs
1 cup sugar
1/2 cup vegetable oil
1/2 tsp vanilla
2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cupsour cream
1 1/2 cups rhubarb cut into pea size pieces
Sprinkle rhubarb with 3 tablespoons sugar
Preheat oven 400. Line 12 large muffin tins with papers.
Bake for 20 minutes or til toothpick comes out clean
Blackberry Rhubarb Crisp Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Blackberry Rhubarb Crisp. This delicious Blackberry Rhubarb Crisp is a mixture of warm and sweet baked rhubarb and blackberries all muddled together with a sweet and crunchy streusel.
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Recipe of the Day: Strawberry Rhubarb Crisp | Barefoot Contessa: Cook Like a Pro | Food Network
Ina uses tender rhubarb and fresh strawberries in an old-fashioned crisp.
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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Recipe of the Day: Strawberry Rhubarb Crisp | Barefoot Contessa: Cook Like a Pro | Food Network
Rhubarb Crumble Cake with Pudding Creme | Rhubarb Crumble Cake Recipe | Rhubarb Cake with Crumbles
Rhubarb Crumble Cake with Pudding Creme
Rhubarb Crumble Cake Recipe
How to make Rhubarb Cake
Ingredients:
800g rhubarb
250g butter
220g sugar
2 eggs
200g yogurt
380g flour
70g cornstarch
375ml milk
vanille extract or vanille pot
cinnamon
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Rhubarb Crisp Recipe - LeGourmetTV
LeGourmetTV Is Now Glen & Friends Cooking!
This dessert is a spring and early summer treat - but you could use frozen rhubarb and enjoy it all year long.
Ingredients:
4-6 cups (1 - 1.5 L) Rhubarb cut into ½ pieces (Fresh or Frozen)
¾ cup (175 mL) sugar
¾ cup (175 mL) sugar (another)
¾ cup (175 mL) flour
1 Tbsp (15 mL) instant / minute tapioca (if using frozen rhubarb)
Topping:
¾ cup (175 mL) flour
½ cup (125 mL) butter, cubed & frozen
1 Tbsp (15 mL) ground cinnamon
¾ cup (175 mL) quick oats
½ cup (125 mL) brown sugar
Method:
Preheat oven to 375ºF (190ºC)
Cover rhubarb with 3/4 cup sugar and set aside 1 hour
Add another 3/4 cup sugar, flour and mix. If you use frozen rhubarb you could add some minute tapioca at this stage.
In a food processor pulse together flour, frozen cubed butter, and ground cinnamon. Pour into a bowl and mix with oatmeal and brown sugar. Pour rhubarb into a buttered 8x8 baking dish. Cover rhubarb with the topping.
Bake for 45 to 60 minutes, or until top is crisp and rhubarb is tender.
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Rhubarb Crumble Muffins - Dairy Free
These Rhubarb Crumble Muffins are so delicious and moist! So easy to mix up and you can make it dairy free or not! You will want to make batch after batch!
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Rhubarb Crunch Recipe | RadaCutlery.com
- Rhubarb Crunch Recipe
Kristi in the Rada Kitchen will show you a step by step video instruction on how to make a easy Rhubarb Crisp dessert. This recipe will turn your home grown rhubarb, sometimes called pie plant, into a sweet, crunchy treat your whole family will enjoy.
Video transcript:
Hi, Kristy in the Rada Kitchen. Today I'm making a recipe out of our rhubarb cookbook, 101 Recipes Using Rhubarb. Not just pies and desserts, it has cookies, breads and even some main dishes that all use rhubarb. Today I'm going to make the Rhubarb Crunch.
The ingredients you need for the Rhubarb Crunch is a cup and a half of all-purpose flour, a cup and a half of quick cooking rolled oats, a cup and a half of brown sugar, a half of teaspoon of cinnamon, three quarter cup of butter that has been cut into pieces, three tablespoons of cornstarch, cup and a half of regular white sugar, and optional red food coloring and then you'll need 6 cups of chopped rhubarb, fresh or frozen.
So I went out to my garden and I cut some fresh rhubarb for this recipe. Now you want rhubarb that's about 12 to 24 inches and with the Rada Serrated Paring Knife, that's the best I have found for tough woody vegetables like this. And you're going to cut off the leaf and then to the bottom maybe a couple of inches off the bottom. And then you'll want to wash the rhubarb after you get it cut. I want to show you how well this serrated paring knife works. I just take a bundle and it just slices right through. This knife has little tiny serrations, it's like a little saw and it cuts through all that stringy, fibers in this rhubarb. Super easy. Alright, so I have my six cups of rhubarb. Before I started chopping this I preheated my oven to 350 degrees.
And now we're going to mix the cup and a half of flour, the quick cooking oats, the brown sugar, the cinnamon, I'm just going to stir that together. Now to this you are going to add the butter that I had cut up into little pieces. And then I'm going to use the Rada Food Chopper. So with this food chopper I am going to cut my butter into the flour, oat mixture until it gets all crumbly. Now this is the serrated one we also have a plain edge one. This is good to do this, you could also chop nuts with it, you could cut up celery, potatoes, anything to make potato salad. So now I have all the butter and sugar all mixed in with the oats and we're going to spread half of this mixture on the bottom of a 9 X 13 pan and I'm going to use the Rada Rectangular Baker. And I'm going to evenly spread that out and then you're going to take you're six cups of rhubarb and put that over the crust.
So now we are going to go to the stovetop and we're going to mix a cup and a half of water, our sugar, our cornstarch and our food coloring and that will be a sauce that we'll pour over our rhubarb in the pan.
In a small saucepan, combine a cup and a half of water, cup and a half of sugar, and three tablespoons of cornstarch. Mix that together and put it on a medium heat and bring that to a boil. Stir the mixture until it boils and gets thick and it gets clear too. Now this is when you add a couple drops of food coloring if you want. It gives it more of a red rhubarb color. And then we are going to pour this hot mixture over our rhubarb in our pan. And then the other half of our crumb mixture we'll sprinkle over the top.
Bake this in a pre-heated 350 degree oven for 1 hour.
The Rhubarb Crunch has baked in the oven for an hour and I let it cool just slightly. You can serve this warm or cold. It's a delicious, easy dessert. Rhubarb Crunch, one of 101 recipes in our Rhubarb Cookbook.
Rada Mfg. Co. has been manufacturing Rada Cutlery fundraising products and helping non-profit groups fundraise since 1948 -- last year working with over 19,000 churches, schools, teams and clubs.
Rhubarb Muffins
Wonderfully moist rhubarb muffins have a delicious, fruity sweet-tart flavor, topped off with a gentle crunch thanks to their cinnamon sugar topping! Grab and go for an EASY snack or breakfast.
#SundaySupper
Strawberry Rhubarb Almond Muffins Recipe - A Yummy Summer Muffin ☀️
Strawberry Rhubarb Almond Muffins Recipe - A Yummy Summer Muffin ☀️
For the recipe, instructions and measurements see our blog
These muffins are so yummy made with strawberries, rhubarb and almonds!! These summer muffins are perfect for breakfast, brunch or a snack.
Happy Summer lovelies!!! :)
xoxo,
Karen Grete & Heidi.
We hope you enjoyed our summer muffin video and recipe! Please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*Very Berry Scandi Muffin - A Delicious Berry Muffin Recipe.
*Red Currant Muffins with an Orange Glaze and Coconuts
*Red Currant Strawberry Smoothie Recipe Using Typical Scandinavian Flavors
*How to Make Rhubarb Syrup For Your Cool Summer Cocktails and Drinks.
*Black Cherry Strawberry Smoothie Recipe Using Icelandic Yogurt
*Wild Blueberry Smoothie Using Icelandic Yogurt
*Rhubarb Strawberry Smoothie! A Great Summer Drink With Typical Scandinavian Flavors
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on
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Strawberry & Rhubarb Crumble Cupcakes!
Watch my last video here!
Welcome to my new video series, Sweet Sunday! :) After many requests, Emilia & I will be inviting you guys into our kitchen every Sunday! We're kicking off this series with our favourite summer cupcake recipes. Here are some delicious Strawberry Rhubarb Crumble Cupcakes! Hope you enjoy and tweet us your pictures if you bake them yourself with the hashtag #SweetSunday! xoxo Anna & Emilia
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WHAT I'M WEARING IN THIS VIDEO:
Makeup
- Estee Lauder DoubleWear Foundation in Ivory Beige
- Estee Lauder DoubleWear Concealer in Light Medium
- Rimmel Stay Matte Powder in Transparent
- Benefit Hoola Bronzer
- NARS Orgasm Blush
- LA Creative Illuminating Powder in Stardust
- Benefit Browzings Medium
- Real Techniques Modern Natural Makeup Kit (Eyeshadows)
- Estée Lauder Double Wear Zero Smudge Liquid Eyeliner
- Estée Lauder Double Wear Stay in Place Eye Pencil in Onyx
- CoverGirl Lashblast Mascara
- Lancome Rouge in Love Lipstick 200B Rose Thé
Apron
- The Cupcake Cupboard
(Royal Caribbean Liberty of the Seas Cruise)
Nursing Top
- Boob
Jewellery
- Earrings from Orelia
- Necklace from my dad
- Bracelets from Alex & Ani
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RHUBARB MUFFINS // gluten free & vegan
Hope you will enjoy this super delicious muffin recipe :)
You'll need:
-100g oats
-100g rice flour
-100g almond flour
-15g stevia
-30g shredded coconut
-4TBS soy yogurt
-300ml water
-2TBS baking powder
-juice of 1/2 lemon
-50g coconut sugar
-vanilla
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Rhubarb & Berry Crisp (With My Mom!)
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FOR THE CRISP
- 4 cups finely chopped rhubarb
- 1 cup raspberries
- 1 cup blueberries
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup sugar
- 3 tablespoons minute tapioca
- 1 teaspoon vanilla extract
FOR THE CRUMBLE TOPPING
- 3/4 spelt flour (can also use all-purpose)
- 1 cup rolled oats
- 1/2 cup dark brown sugar
- 1 teaspoon ground cardamon
- 1 teaspoon salt
- 1/2 cup (one stick) butter, room temperature
INSTRUCTIONS
Preheat oven to 375 degrees. Grease a 9x9 baking dish and set aside.
Mix together the cleaned and prepared rhubarb, raspberries, and blueberries.
Add the sugar, tapioca, zest, juice and vanilla.
Pour into the prepared baking dish and prepare the crumble topping.
Combine the flour, oats, sugar, cardamom, and salt. Mix together and add the butter.
Using fingers, combine the butter and dry ingredients until completely combined.
Evenly sprinkle the crumble over the fruit.
Place on a parchment-lined baking sheet and bake in the preheated oven until bubbling throughout and browned on top, 45-60 minutes. If the top gets too brown, cover with foil.
Remove from oven and cool 30 minutes to one hour.
How to Make An Apple & Rhubarb Crisp
Like apple crisps? Like rhubarb crisps? Why not combine them! In this easy to follow how-to video you'll be wowing your friends and family with this delicious dessert recipe.
Rhubarb Crumble Cake
Rhubarb crumble cake is the perfect sweet and tart treat!
Make good use of that sweet spring rhubarb with this simple cake recipe, topped with a cinnamon-infused crumble.
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Music: Dispersion Relation by Kevin MacLeod
Rhubarb Crumble
Andrew Trimble makes a delicious Rhubarb Crumble on Episode 3 of The Restaurant.
Check out the video so you can make your own. All ingredients available at Aldi!