Rhubarb Buns
Makes 12
Make the most of Irish rhubarb season with this simple rhubarb bun recipe using the rhubarb in this week’s Bockety Box. Perfect for lunchboxes or an easy afternoon snack.
Fun fact: rhubarb is actually a vegetable, but it’s often treated like a fruit because it’s most commonly used in sweet recipes like these buns.
Ingredients
- 1½ cups rhubarb, finely chopped (approx. 2–3 sticks)
- 100g caster sugar
- 2 eggs
- ½ cup butter, melted and cooled
- 100ml milk
- 1 tsp baking powder
- 1 tsp baking soda
- 225g plain flour
- Pinch of salt
- 1 tsp vanilla essence
Method
- Preheat the oven to 190°C. Lightly oil a 12-hole muffin tin (no need for paper cases).
- In a bowl, add the flour, sugar, baking powder, baking soda and salt. Mix well to evenly combine.
- Add the eggs, milk, melted butter and vanilla essence. Mix until smooth and any lumps are removed.
- Wash and dry the rhubarb, trim the ends (discard the leaves as they are not edible), and finely chop.
- Fold the rhubarb through the mixture.
- Divide the mixture evenly between the muffin tin.
- Bake for 13–15 minutes, checking from 12 minutes with a skewer,it should come out clean.
Tips
- Freeze any extras and defrost as needed
- Perfect for lunchboxes or an easy snack
- Delicious served warm or cold