Rhubarb and oat buns
Juicy and tart rhubarb enveloped in a light, tender cake crumb and sprinkled with oats make an ideal treat
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
Ingredients
180g rhubarb, leaves and tips removed and stalks sliced into small chunks
zest of 2 oranges
160g golden caster sugar
2 tbs rapeseed oil
1 egg
2 tsp vanilla
125ml buttermilk
200g self-raising flour
1 tsp bread soda, sieved
30g oats
Method
Pre heat the oven to 200Ā°C and line a 12-hole bun tin with paper cases.
Toss the rhubarb in the zest and sugar and set aside for about 15 minutes so the juices have started to come out of the rhubarb.
Mix the oil, egg, vanilla and buttermilk together.
Mix the flour, bread soda and oats together.
Add the oil mixture to the rhubarb and combine. Add in the flour mixture until that too is combined.
Scoop the mixture into your bun cases and bake for about 15 to 20 minutes until golden on top and a skewer comes out clean.
