Crumble Cupcakes

Rhubarb can be used for many desserts, but I believe this is the easiest way to use it. Just add thinly sliced Rhubarb to Cupcakes. I used my ‘Basic Plain Cupcakes’ recipe but I increased the amount of Sugar as Rhubarb is quite sour. You don’t need to precook Rhubarb. Crunchy crumble topping is optional. You may prefer decorating the cupcakes with cream OR icing.

30 minutes
12 Cupcakes
4-5 stalks (about 250g) Rhubarb * thinly sliced
125 g Butter *softened
3/4 cup Caster Sugar
1/4 teaspoon Salt *optional but recommended to add
2 large Eggs *at room temperature
1 teaspoon Vanilla Extract
1/2 cup Milk
1 tablespoon Lemon Juice *optional
1 & 1/2 cup Self-Raising Flour
Optional Cinnamon Crumble
50 g Butter *softened (DO NOT melt)
50 g Caster Sugar OR Brown Sugar
50 g Self-Raising Flour
*Note: The amount of Flour can be increased as long as the mixture turns into crumbles
1 teaspoon Cinnamon


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