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Preheat the oven to 170C. Line the baking try with parchment paper, or fill the cup cake tray with muffin cases.
In a medium size bowl beat the egg?s until thick and fluffy. Add the melted butter, the 6 tbsp sour cream, the liquid sweetener, lemon juice.
In a large bowl mix your dry mix with half of the wet mixture, until fully combined. Then add the other half of the wet mixture, this time just fold it in gently to not to preserve the air and create a fluffy sponge.
Spread the mixture into the baking tray or fill your muffin cases half-way only! In a cup mix the 1 tbsp powdered sweetener with cinnamon ground and sprinkle half of it over the mixture.
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Press the chopped rhubarbs into the mixture and drop a few tsp of sour cream all over on the top.
Bake them for 20-25 minutes.
Let them cool in the oven, only take them out after about 10-15 minute. Sift the other half of the powder sweetener and cinnamon mixture on your rhubarb slices or muffin while still warm. Let it cool completely before slicing it.
Let them cool in the oven, only take them out after about 10-15 minute. Sift the other half of the powder sweetener and cinnamon mixture on your rhubarb slices or muffin while still warm. Let it cool completely before slicing it. Let me know what recipe you would like to see next! Leave your comment below.