Rhubarb and Blackcurrant Muffins

Very fluffy muffins with a hint of acidity thanks to rhubarb. Blackcurrant are used in this recipe but any kind of black fruits (blackberry for example) or red fruits (raspberry or strawberry) works well.

Rhubarb and Blackcurrant Muffins

A few information on the recipe:

  • Rhubarb macerates for a few hours in sugar so it softens a bit and you’re able to drain them. Time is longer (2 to 3 hours) for fresh rhubarb than frozen rhubarb (30 min to 1 hour).
  • I used frozen fruits here: Rhubarb from my Parisian garden last year, prepared in small bags, peeled and diced, for compotes, clafoutis and other cakes all winter long.
  • Blackcurrants are delicious in this recipe. I tried with blackberries and it was great as well. If you choose blackberries, mix the fruits well in the dough to break them a bit, cake will be more flavorful.
  • The recipe is prepared with oat milk or spelled milk but if you do not have any, classic cow milk or soy milk also work.
  • You may use individual muffin molds or a loaf or any large cake tin you want. The baking time will be longer.
Rhubarb and Blackcurrant Muffins

Rhubarb and Blackcurrant Muffins

Very fluffy muffins with a hint of acidity thanks to rhubarb. Blackcurrant are used in this recipe but any kind of black fruits (blackberry for example) or red fruits (raspberry or strawberry) works well. Macerate rhubarb with sugar and drain. Prepare cake dough, add fruits and bake.
Course: Cake or tart, Fruit dessert
Cuisine: French
Occasion: Breakfast, Picnic
Prep Time: 20 minutes
Cook Time: 35 minutes
Portions: 6
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Ingredients

  • 200 gr blackcurrant
  • 300 gr rhubarb
  • 60 gr sugar
  • 2 eggs
  • 90 gr brown sugar
  • 200 gr wheat flour type T65, or spelled flour
  • 80 gr butter
  • 100 ml oatmeal or spelled milk, or milk
  • 1 pack baking powder 11 gr
  • 1 pinch salt

Instructions

  • If using frozen fruits, defrost at room temperature in two separate containers and drain the defrosting water.
  • Start by macerating rhubarb in 60 gr of sugar. Half an hour to an hour if rhubarb is defrosted, 2 to 3 hours for fresh rhubarb. Then drain the juice obtained.
  • Preheat oven to 180°C.
  • Beat the whole eggs with the remaining 90 gr of sugar until the mixture whitens. Meanwhile cube and melt butter. Add flour with baking powder and the pinch of salt. Then add melted butter, mix. Finally, gradually pour milk. Beat until well blended.
  • Finally add the fruits, mix roughly. Break up big blackcurrants (or blackberrieso that their juice flavor the dough.
  • Pour into buttered and floured molds.
  • Bake for 30 to 40 minutes at 180°C depending on the size of molds, until the tip of the knife comes out dry.
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Bon appétit !

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