It’s Rhubarb season! Well actually, the season is almost over and I have been wanting to bake something special with my wonderful tart Rhubarbs that I picked up at the store. This recipe has two of my favorite ingredients in it, marzipan and rhubarb, yum! It also has orange zest which can sometimes be a little potent. The recipe calls for 2 teaspoons of orange zest and I think maybe next time I make these scrumptious muffins I may scale it back to 1 1/2 teaspoon, allowing the Rhubarbs to shine a little more. If you are looking for some more Rhubarb recipes check out these posts: Rhubarb Granita, Rhubarb Koldskål and Rød Grød Med Fløde. Enjoy your Rhubarbs!
Rhubarb Muffins With Orange Zest (makes 12-14 muffins)
125 grams butter (4.5 oz), at room temperature
175 grams sugar (6.2 oz)
150 grams all-purpose flour (5.3 oz)
2 teaspoons orange zest, organic
1 1/2 teaspoon baking powder
100 grams shredded marzipan (3.5 oz)
200 grams rhubarb (7.0 oz)
2 tablespoons sugar
Preheat oven to 100 degrees C (390 degrees F). Cut rhubarbs into 1 cm slices (0.4 inch). Place into small oven-proof dish and sprinkle with 2 tablespoons sugar. Bake for 15-20 minutes, set aside.
Preheat oven to 175 degrees C (345 degrees F). Place muffin liners into muffin tin, set aside.
Beat together butter and sugar until smooth. Combine flour, orange zest and baking powder. Add flour mixture to butter and mix until combined. Add eggs and mix until smooth. Fold in marzipan and baked rhubarbs. Scoop batter into muffin liners and bake for 25-30 minutes or until golden. Allow to cool completely before enjoying.