Rhubarb and vanilla combined in one little muffin – doesn’t that just sound wonderful? It's finally rhubarb season again and we can prepare the most delicious treats from this wonderful vegetable. Would you like a recipe for muffins with rhubarb and vanilla pudding for your next Sunday coffee or for a little hunger in between?
We also have a sugar-free, vegan version for you, so you can pamper your baby from 10 months onwards. And if rhubarb isn't enough for you, you might also want to combine it with strawberries. Either way, you definitely won't get enough!
We start with a basic recipe that you can then vary as you wish. The cakes can be topped with pudding cream or with sprinkles.Meringue also worksideal for dessert, just like buttercream for cupcakes. So you can get really creative when you bake muffins with rhubarb and vanilla pudding.
- 3 cleaned rhubarb stalks, cut into 1 cm pieces
- 75 g Butter
- 3 medium eggs
- 125g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 120 g Flour
- 1 Pck. Vanillepuddingpulver
- ½ tsp baking powder
- 70 g sour cream
Preheat the oven to 180 degrees and line a muffin tin with paper cases.
Prepare the dough for the rhubarb muffins with vanilla pudding:
- Melt the butter in a saucepan or small pan over low heat while you combine the other ingredients for the dough.
- Beat the eggs together with the sugar, vanilla sugar and salt with a hand mixer. The aim is for a foamy cream that you need to stir for at least 5 minutes.
- Now mix the remaining dry ingredients (flour, pudding powder and baking powder) in a separate bowl.
- Sift the flour mixture into the liquid mixture and fold it in roughly (do not stir for too long).
- Next, stir in the sour cream.
- Fold the melted butter into the dough.
- Divide the finished muffin batter between the 12 baking pans.
- Now you can also spread pudding on top if you want (a teaspoon or two per muffin).
- Spread the rhubarb.
- Bake 20 minutes.
Vegan recipe without sugar for babies and hungry moms
A simple banana is used to sweeten these delicious rhubarb vanilla muffins. There is also a delicious vanilla pudding made from plant-based milk. Your little darling willsugar-free muffinswith rhubarb and vanilla pudding!
For 8 muffins:
- 1 rhubarb stalk, cleaned and cut into small cubes or slices
- 1 ripe banana (like for banana bread)
- 60 g liquid coconut oil (just warm it up briefly)
- 60 g ground hazelnuts
- 100 g spelled wholemeal flour
- 120 ml Hafermilch
- 1 tsp baking powder
For the pudding:
- 300mlHafermilch
- 1Pck.Vanillepuddingpulver
- 2HEapplesauce
Preheat the oven to 175 degrees and line the muffin tin with paper cases.
How to prepare the vegan muffins with rhubarb and vanilla pudding:
- Mash the banana with a fork or potato masher and mix it with the coconut oil and milk.
- In a separate bowl, mix the dry ingredients.
- Stir into the liquid ingredients with a fork or wooden spoon.
- Pour the dough into the molds.
- Make a small well in the middle and set aside.
- Prepare the pudding by heating half the milk in a saucepan.
- In a measuring cup (for example), mix the rest of the milk with the pudding powder (the powder is always stirred into cold liquid, otherwise it will form lumps).
- As soon as the milk comes to the boil, turn off the stove and add the cold vanilla milk while stirring. It should thicken quickly and form a pudding.
- Remove from the heat and stir in the applesauce.
- Distribute the pudding evenly between the holes in the dough.
- Distribute the rhubarb pieces over the pudding, pressing them in lightly.
- Bake for 35 to 40 minutes, remove from oven and let cool.
Muffins with pudding and fruit: combine rhubarb and strawberries!
Our beloved strawberries combined with seasonal vegetables? Of course! You should definitely try these strawberry rhubarb muffins because they are prepared a little differently than usual. Basically these are mini pies.
- 400 g Flour
- 100 g Butter
- 100 g Quark
- 3 EL Kill
- 2 egg yolks
- 1 pack of baking powder
- 1 pack vanilla sugar
- Cinnamon
For the filling:
- 300 g strawberries, chopped small
- 300 g rhubarb, chopped small
- 1 Pck. Vanillepuddingpulver
- 3 tbsp powdered sugar
- 100 g Quark
- 80g sugar
Preheat the oven to 175 degrees fan.
Here's how to prepare these muffins with rhubarb and vanilla pudding:
- Put all the ingredients in a mixing bowl to knead a shortcrust pastry.
- Chill it for an hour.
- Mix the fruit with the powdered sugar, quark, sugar and half of the pudding powder.
- Roll out two-thirds of the dough.
- Cut out 12 circles (e.g. with a glass with a diameter of approx. 9-10 cm) and place them in the molds, where you press them lightly. They should cover the bottom and edges. Poke holes in the dough base with a fork.
- Roll out the remaining dough and cut out additional, smaller circles to use as lids for the mini pies.
- Fill the molds with the fruit mix.
- Spread the lids and press them down a little. Prick these too with a fork.
- Bake 35 minutes.
- In the meantime, prepare a vanilla pudding from the remaining pudding powder.
- After the baking time, fill the muffins with the pudding using a piping bag by making a small hole between the edge and the lid.
- Let everything cool down and dust with powdered sugar or use whipped cream before serving.
