In Melbourne, a city full of food and obsessed by coffee, I cook, I eat, I share the good news and the bad. essjay eats

Rhubarb Streusel Minicakes

I can’t call them muffins as my religion forbids me, and these are just too good. They are destined for the lads in Accounts who have been working too hard in the lead up to the end of financial year, and I’ve been making a lot of that work for them. I think these are blokey cakes…don’t you?

Tea cake bottom, rhubarb and strawberry puree (fruit from the Farmer’s Market – Di’s Rhubarb and the last of the Sunny Ridge Strawberries) crumble topping with cinnamon and hazelnuts. 25 mins in a moderate oven. Delish!


One thought on “Rhubarb Streusel Minicakes

  • We absolutely loved every crumb and morsel of these delicious mouthful of ‘muffins’. Don’t know what else to call them. Moist and full of flavour and just perfect and 100/10! That’s accounts, can’t work out figures for quids! Thank you to the wonderful Suzanne from all of ‘the lads in Accounts’.

    Comment from: Ron

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