2 tbsp butter, melted, plus extra for greasing
6 sheets filo pastry
160g cream cheese
160g condensed milk
juice of 1 lemon
250g rhubarb, trimmed and chopped
icing sugar, for dusting
12-hole muffin tray
Preheat the oven to 180°C/160°C fan/gas mark 4 and grease the muffin tray. Cut the filo sheets into 4 squares, then brush both sides of the squares with melted butter. Line each muffin hole with 2 pieces of filo pastry turning the pastry 90 degrees so that 8 corners poke out of the top.
In a jug, whisk together the cream cheese, condensed milk, lemon juice and half the rhubarb. Fill the pastry cases with the mixture, then divide the remaining rhubarb pieces between the cases. Bake for 10-15 mins until golden. Allow to cool in the tin, then remove and place on a plate. Dust with icing sugar, and serve.
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Try our other spring recipe for rhubarb now!
A rhubarb and almond topping adds richness to this spring bake