Rhubarb Meringue Cupcakes

Another experiment with rhubarb! Yum!

 

Ingredients:

200 g rhubarb

200 g sugar

1 tsp vanilla

130 ml milk (I used rice milk)

1 tbsp lemon juice

200 g flour

1 tsp bicarbonate of soda

1 tsp baking powder

2 tsp cinnamon, optional

1 egg

2 tbsp vegetable oil

 

Meringue

3 egg whites

120 g sugar

1 tsp vanilla

 

Instructions:

1. Wash the rhubarb and dice it into fairly small pieces. Mix it with the sugar and vanilla.

2. Mix the milk and lemon juice and set aside.

3. Stir together the flour, bicarbonate of soda, baking powder, and cinnamon.

4. Make a well in the centre of the flour mixture and slowly add the egg, oil, and milk, stirring the whole time.

5. Add the rhubarb.

6. Pour the rhubarb mixture into cupcake/muffin cases until about half full. Bake for 10-12 minutes, until mostly cooked, but still slightly gooey in the middle.

7. Meanwhile, whisk the egg whites, sugar, and vanilla into meringue. Spoon meringue on top of the cupcakes and bake for another 4-6 minutes.