Simple Rhubarb Muffins with Powdered Sugar

1. Preheat the oven to 180°C conventional or 160°C convection

2. Line a 12-cup muffin tin with paper liners

3. Wash, dry, and cut the rhubarb stalks into 1 cm pieces

4. Beat softened butter, sugar, and vanilla sugar until creamy

5. Mix in the eggs one at a time

6. Sift flour and baking powder over the butter-sugar mixture and mix well

7. Stir in the milk until a smooth batter forms

8. Divide the batter evenly among the 12 muffin cups

9. Top each with 6-8 rhubarb pieces

10. Bake on the middle rack of the preheated oven for about 20 minutes until golden brown

11. Let cool on a wire rack

12. Dust with powdered sugar before serving

Tips

1. Save time: you don't need to peel fresh young rhubarb stalks; simply wash, dry, and use them

2. Never eat raw rhubarb