- 1. Rhubarb — 400g
- 2. Butter — 225g
- 3. Milk — 60g
- 4. Sugar — 245g
- 5. Wheat flour — 350g
- 6. Baking powder — 7g
- 7. Eggs — 2pcs
- 8. Cream 33% fat — 150ml
- 9. Fresh-frozen strawberries — 200g
- 10. Powdered sugar — 15g
- 11. Vanilla sugar — 15g
Stages of cooking
Prepare the dough: mix butter (125g) with sugar (100g), add eggs, milk and rhubarb chopped (200g) into small pieces, add flour (250g), baking powder.
Prepare a shaysel: grind the butter (100g) with flour (100g), pre-mixed with sugar (85g).
Put the dough in portions, sprinkle with a strainer. Bake for half an hour at 175 degrees.
Prepare the jam for the filling: mash the thawed strawberries, add sugar (60g), chopped pink pepper, let it boil and hold on the fire for another 5 minutes, put the rhubarb and then boil a little more.
Let the jam and muffins cool. Whip cream with powdered sugar, while adding vanilla sugar. Cut the muffins horizontally, grease them with jam on the place of cut .