October 9, 2013

 It is Gluten Free Day on the blog today!  Gillian from Crumbs of Comfort is here to share with us another of her fantastic gluten free recipes.  Here is what Gillian told me about how this recipe came to be …

Recently I had a lovely, relaxing mini break away with the family.  I came across a really beautiful Gluten free muesli.   Having tried literally hundreds of gluten free cereals, I can hand on heart say this is THE best I’ve ever tasted.

In this recipe I use Brookfarm gluten free muesli, but if you’re unable to find it, feel free to use the  gluten free muesli of your choice.  I also used Brookfarm macadamia oil, but again you can substitute with any good vegetable oil.

Gluten Free Rhubarb Crumble Cupcakes

175g caster sugar
175g rhubarb, halved lengthways then diced
2 tbsp macadamia  oil
1 egg
1 tsp vanilla extract
125ml buttermilk
200g plain gluten free flour
1 tsp baking powder
1 tsp bicarbonate of soda

For the crumble topping
50g light Brown sugar
75g Brookfarm Gluten Free Muesli
1 tsp ground cinnamon
50g butter

Preheat oven to 160*C fan forced .

Line a 12-hole muffin tin with paper muffin cases.
Stir the sugar and rhubarb together and set aside while you make the crumble topping.
Mix together the brown sugar with the butter and cinnamon and then add in the  muesli.

Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb. Add the gluten free flour, baking powder and bicarbonate of soda and stir well.
Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture.

Bake for 15-18 mins until golden and a skewer poked into the centre of a cupcake comes out clean. Cool on a wire rack.

Gillian Brown is the owner of Crumbs of Comfort Cake Design in Brisbane, Australia.  Gillian has spent many years working hard developing allergen aware baked goods after she was diagnosed with celiac disease and her daughter was diagnosed with anaphylaxis to peanuts.  Please visit Gillian’s facebook page to learn more about her wonderful business.

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