Rhubarb Buns

Summer time means Rhubarb time!! So many things to make but where to start. 

My son isn't the biggest cake fan but wow does he like a good bun so buns it is. Stewed rhubarb is the easiest thing in the world to make and is amazing with so many things, custard, ice-cream, rice pudding and now my mums buns.

Here in the emerald isle buns are cupcakes!


Mum and I used to make these with apples when I was little and I loved to help her out scooping the layers of cake mix and stewed apples. For a little change we used rhubarb.

So grab the kids, get messy and have fun making buns!!








Ingredients

For the stewed rhubarb. (This is my version but most families have their own methods and ingredients for this so go with what you know.)

• 2 medium thickness rhubarb stalks
• 1 tbsp caster sugar
• 1 tbsp water

For the bun mixture

• 175g self raising flour
• 150g butter softened
• 150g caster sugar
• 3 eggs
• 1 tsp vanilla extract

Method

1. Chop the rhubarb into half inch pieces and place into a saucepan. Add the sugar and water.
2. On a high heat bring the rhubarb to the boil. Reduce the heat to the lowest setting and cover.
3. Stew the rhubarb for 10-15 mins until soft. Set aside to cool.
4. Pre-heat the oven to 180°C/350°F
5. Place all of the ingredients for the buns mixture into a food processor.
6. Mix on the lowest setting until all the ingredients have combined into a smooth batter.
7. Spoon a heaped teaspoon of batter into the bun cases and spread to ensure the base is covered
8. Spoon a teaspoon of  rhubarb on top of this.
9. Fill the bun cases with the remaining batter.
10. Bake in the middle of the oven for 20 minutes until they are golden in colour and a skewer comes away clean when inserted into the centre of a bun.

Be warned the rhubarb will be piping hot after baking so allow time to cool before tucking in.

Enjoy

Nic x