Rhubarb feather cups

Serves: 10 (makes 10)

Time to make: 45 mins

Hands-on time: 20 mins

Ingredients

3 cups chopped, uncooked rhubarb
cooking spray oil
3 eggs
½ cup castor sugar
¾ cup flour
3 tablespoons ground almonds
½ teaspoon vanilla essence
spray oil, for greasing
1 cup icingfrostingX sugar
fresh mint, to garnish

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Instructions

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1 Cook rhubarb either in a pan or microwave until tender and pulpy. Transfer to another bowl to cool. Preheat oven to 180°C. Grease a 10-hole muffin tin with oil spray.

2 Place eggs and sugar in a bowl. Beat for about 5-6 minutes until thick and pale in colour.

3 Carefully fold in flour, almonds and vanilla essence. Mix lightly. Reserve 3 tablespoons cooked rhubarb and blend the rest with the cake mix.

4 Spoon into prepared muffin tin. Cook for 25 minutes until lightly golden, risen and firm to touch. Cool completely before turning out.

5 Mix icing sugar with enough water to form a thick, smooth icing. Use to top each cake. Decorate with the remaining rhubarb and mint.

HFG tip

These cakes keep for 2 days if stored in an airtight container in a cool place.

Nutrition Info (per serve)

Calories 184 cal

Kilojoules 770 kJ

Protein 4 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 35 g

Sugar 26 g

Dietary fibre 1 g

Sodium 30 mg

Calcium 50 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.