Rhubarb Muffins

Simple
Level
40 Min.
Working hours
Rhabarber-Muffins - SHEKO

40 Min

Last updated on 13.05.2026
  • from Paulina

Ingredients

  • 50 g
    Balance Shake Rhubarb
    £28.00

    £74.07 / kg

    plus shipping

    Balance Shake Rhabarber
  • 220 g
    gemahlene Mandeln
  • 5
    Eier (Größe M)
  • 250 g
    Magerquark
  • 50 ml
    Milch (fettarm)
  • 80 g
    Erythrit (zu Puder gemahlen)
  • 8 g
    Backpulver (= 2 TL)
  • 5 ml
    Vanilleextrakt (= 1 TL)
  • 1 Prise
    Salz
Für das Rhabarber-Topping
  • 300 g
    Rhabarber (ca. 2–3 Stangen)
  • 20 g
    Erythrit

Light, fruity, and just the right mix of sweet and slightly tart: these rhubarb muffins are simply perfect for spring. Whether with coffee, for breakfast, or just as a snack – they always work.

Nutritional values per serving

193

Calories

13.2 g

Protein

3 g

Carbohydrates

13.4 g

Fat

Preparation

  • 1

    Wash the rhubarb and cut it into pieces about 0.5–1 cm in size. Mix with 20 g of erythritol and let it sit for about 15 minutes. Then drain well.

  • 2

    Preheat the oven to 175°C top and bottom heat. Line the muffin tin with 12 paper cases.

  • 3

    Mix dry ingredients: Combine ground almonds, SHEKO rhubarb powder, baking powder, and salt in a bowl.

  • 4

    Mix wet ingredients: Beat eggs with erythritol and vanilla extract until frothy. Then stir in low-fat quark and milk until a smooth, creamy mixture forms.

  • 5

    Fold the dry ingredients into the wet mixture and do not stir for too long! The batter should be thick and creamy.

  • 6

    Evenly distribute the dough into the 12 molds (about ¾ full each). Spread the rhubarb pieces on top and press them in lightly.

  • 7

    Bake in the preheated oven for about 20-23 minutes until the muffins are golden brown and a wooden skewer comes out clean. Then let them cool in the pan before removing them from the molds.