To celebrate the Rhubarb Festival this weekend, every day this week we’ll be highlighting some of the fantastic cookery books we have in our libraries. Have you borrowed a Rachel Allen book? Rachel’s books are full of easy and delicious recipes. Look out for ‘Rachel’s Food for Living’, ‘Entertaining at Home’ and her latest, the irresistible ‘Cake’
To whet your appetite, try her Rhubarb muffins from ‘Easy Meals’
Rachel Allen’s Rhubarb muffins
150g soft light brown sugar, 1 tbsp sunflower oil, 1 egg, 1 tsp vanilla extract, 100 ml buttermilk, 100g rhubarb finely diced, 175g plain flour, 1 tsp baking powder, 1 tsp bicarbonate of soda, pinch of salt.
Preheat oven to 200 C, Gas mark 6. Line a 12 hole muffin tin with paper cases.
Place 125g of the sugar, the sunflower oil, egg, vanilla and buttermilk in a bowl and beat until well mixed then stir in the rhubarb. Sift in the flour, baking powder, bicarbonate of soda and salt and stir lightly until combined.
Divide the mixture between the muffin cases then sprinkle the remaining sugar on top. Bake on the centre shelf of the oven for 18-20 minutes or until golden brown and firm to the touch. Allow to stand in the tin for a few minutes before placing on a wire rack to cool.