Rhubarb And Almond Cupcake

Rhubarb And Almond Cupcake
Rhubarb And Almond Cupcake

Table of contents:

Anonim

The deliciously delicate, slightly sour taste that rhubarb gives this cake is surprisingly combined with lightly toasted almonds.

Rhubarb and Almond Cupcake
Rhubarb and Almond Cupcake

It is necessary

  • - 4 pcs of eggs;
  • - 1 cup of sugar;
  • - 130 g butter;
  • - 1 glass of flour;
  • - ½ glass of sour cream;
  • - 5 pcs rhubarb stalks;
  • - 50 g almonds;
  • - 10 g baking powder for dough;
  • - 1 tbsp. oatmeal;
  • - 10 g vanillin.

Instructions

Step 1

Beat the eggs thoroughly with a mixer until a homogeneous foam is obtained, gradually adding vanillin and sugar to them.

Step 2

Melt butter over low heat, stir with sour cream and pour into beaten eggs. Pour flour, baking powder into this mixture gradually and mix well again.

Step 3

Lubricate the silicone mold with vegetable oil, pour the prepared dough into it. A simple baking dish can be sprinkled with semolina on top.

Step 4

Peel the rhubarb, cut into small circles and place in a mold directly on the dough. Sprinkle with oatmeal and almonds on top.

Step 5

Place the dish in a preheated oven and bake for about 55 minutes at 190 degrees.

Recommended: