Rhubarb feather cupsReviewed by our expert panel
(at time of publication)
- 3 cups chopped, uncooked rhubarb
- cooking oil spray
- 3 eggs
- ½ cup castor sugar
- ¾ cup flour
- 3 tablespoons ground almonds
- ½ teaspoon vanilla essence
- oil spray, for greasing
- 1 cup icingfrostingX sugar
- fresh mint, to garnish
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.
These cakes keep for 2 days if stored in an airtight container in a cool place.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 1g
Dietary fibre 1g
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