(available in German: here)
for the dough:
100g ground almonds
2 teaspoons baking powder
100 sour cream or crème fraiche
for the topping:
50g heavy cream
100g slivered almonds
For 12-16 muffins.
Wash and peel the rhubarb. Cut into pieces of about 0.5 - 1cm. Put in a bowl and mix with 2 tablespoons of sugar.
For the dough, melt butter in a small pan over low heat. Take the pan away from the heat and let the butter cool a bit. In a bowl, mix flour with the ground almonds and the baking powder.
For the topping, pour heavy cream, sugar and butter into a pan, let melt together and cook for about a minute. Add slivered almonds and let cook for further one or two minutes, until the mixture is not too liquid anymore.
Preheat the oven to 180°C and line your muffin pan with paper cases.
In a bowl, mix melted butter and remaining sugar with an electric hand mixer. Add the eggs, one after the other. Then, add sour cream.
With a ladle, fold in your flour mixture. Drain the rhubarb pieces, then add to the dough and mix. Fill your dough into the prepared muffin cases. Add a bit of topping onto each muffin.
Bake for about 30 minutes until they are golden brown. If the almond topping browns too much, cover with aluminium foil. Then, take out of the oven and let cool.