Makes 9 mini cakes
2 eggs
50g brown sugar
150g flour
50g softened butter
80g soft cream cheese
150g rhubarb
½ sachet yeast
1 pinch of salt
1 pinch of cinnamon
Preparation:
Wash, dry and dice the rhubarb. Whip the butter and sugar until frothy. Add the eggs one by one, and mix until you get a creamy mixture. Pour in the flour, yeast, salt and cinnamon and mix with a wooden spoon until the mixture is smooth.
Preheat your oven to 210° (GM 10) and cook for about 30 minutes. Leave to cool before removing from the tin.
Recipes
Email this page to a friend
