I’ve got to try this when I have time.

Rhubarb Muffins with Almond Paste

12 normal ones or 6 giant

200 gram rhubarb
75 gram butter
100 ml milk
2 eggs
150 ml demerara sugar
250 ml flour
1.5 tsp baking soda
FILLING:
75 gram almond paste
25 gram butter
0.5 tsp cardamom (I didn’t have any so I used cinnamon instead)
GARNISH:
25 gram almond chips

Rinse and peel the rhubarb, cut it in 1 cm pieces. Melt the butter, add the milk and let it cool. Whip the eggs with the sugar until fluffy. Add the butter and milk. Combine the flour with the baking soda and the rhubarb; add to the egg mixture. Pour the batter two-thirds of the way full into a greased muffin tin or in individual paper forms.
Grate the almond paste. Add butter and cardamom and mix until smooth. Divide the mixture into 6 pieces or small balls, or 12, depending on which tin or forms you use. Squeeze down an almond paste piece in every muffin, but not too deep as it will sink while in the oven. Sprinkle the almond chips over the muffins and bake in 225°C, for about 15-20 minutes depending on your oven!