Rhubarb is such an odd fruit - it looks like red celery stalks, it's sour, and yet in combination with the sweetness of sugar, it is absolutely delicious!

This Saturday my mom took me grocery shopping and we popped into a neighborhood bakery on my block, where they had fresh rhubarb muffins for sale -hot out of the oven. We devoured these little treats, and after lugging back all my grocery bags I set to find a suitable recipe to repeat on my own. Here's what I found...

Rhubarb Streusel Muffins

1/4 c. brown sugar
1/4 c. chopped nuts
1/2 tsp. cinnamon
1 tbsp. flour
1 tbsp. butter
Muffin Batter:
2 c. cut up rhubarb (1/2 lb.)
1 c. brown sugar, divided
1/2 c. butter, melted
1/4 c. milk
1 egg
2 c. flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
Heat oven to 425 degrees. Combine streusel ingredients with a fork and set aside. In small sauce pan, simmer rhubarb until tender (about 10 minutes). Add 1/2 cup brown sugar and butter. Cool slightly. Add milk and egg. Blend well. In another bowl, mix flour, 1/2 cup brown sugar, baking powder, soda, salt, and cinnamon. Add rhubarb mixture to dry ingredients and blend until just moistened. Fill greased muffin cups 1/3 full with batter. Sprinkle with 1/2 the streusel topping. Repeat with remaining batter and streusel. Bake for 15 to 20 minutes.


1 comment

Joanna Goddard said...

ooooh, these look so good.