Quick and Easy

Little white chocolate and rhubarb cakes

Nici Wickes' little white chocolate and rhubarb creations are simply divine. They blur the lines between cakes, muffins, cupcakes and friands – they’re a happy hybrid of all of them
Little white chocolate and rhubarb cakes
8
20M
25M
45M

This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

Method

1.Preheat oven to 200°C.
2.Grease a 12-hole regular muffin tray or 8-hole mini tray and line with baking paper.
3.Beat the melted butter and brown sugar until pale. Add the eggs and continue to beat for 1 minute.
4.Dissolve the baking soda in the milk and stir in.
5.Fold in the sifted flour, baking powder, almonds, rhubarb and chocolate pieces, then gently mix until just combined.
6.Spoon mixture into the tray and bake for 15-20 minutes until a skewer inserted comes out clean.
7.Rest for 5 minutes before removing from the tray.
8.Dust with icing sugar
  • I used my 8-hole mini-loaf tray, but if you use a regular muffin tray, you should get the full dozen. – When lining the holes of a muffin tray, roughly cut squares of baking paper will suffice – no need to cut them perfectly.
Note

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