CUPCAKE
Rhubarb Strussel Cupcake
Sweet Paul’s favorite summer cupcake.
Makes 12 cupcakes
1. 5 cups chopped rhubarb
2 tablespoons light brown sugar
10 tablespoons butter, soft
3⁄
4 cup light brown sugar
3 eggs
13⁄
4 cups plain flour
1 teaspoon baking powder
1⁄
2 teaspoon cinnamon
2 tablespoons butter
1⁄
2 cup plain flour
4 tablespoons light brown sugar
1⁄
2 cup chopped almonds
1. Preheat oven to 350°F.
2. Mix rhubarb and sugar in a bowl and scatter it
on a baking tray.
3. Bake until rhubarb
is soft, 15 to 20 minutes.
4. Beat butter
and sugar light and add the eggs, one at
a time.
5. Add flour, baking powder and
cinnamon and mix well.
6. Pour mixture
into paper cups, just half full.
7. Add
rhubarb.
8. Mix butter, sugar and flour
and place the mixture over the rhubarb.
9. Finish off with almonds.
10. Bake
until golden, about 20 minutes.
11. Cool
on a wire rack.
