The next rhubarb recipe is Rhubarb Crumble Muffins…delectable parcels of tangy goodness with brown sugar crumble on top…yummy! This is happiness tucked inside a muffin. You will be hard pressed to stop at one after devouring this morsel.
The recipe itself is very similar to the Rhubarb Coffee Cake, so it is quick and easy to mix together. One of the differences is the spice cardamon that is in the batter. It gives a little spark to the taste. Before you know it the smell of fresh muffins will be wafting out of your oven.
For the crumble I added sliced almonds, but you can use any nut of your choice or no nuts at all. You could also add some oatmeal in place of the nuts, that would give a little crunch as well. Be brave and experiment with what you love.
Ensure that you have chopped the rhubarb into small enough cubes so that you get rhubarb in every bite and also so that it cooks evenly.
So hopefully you have a patch of rhubarb in the corner of your garden and if you don’t, take a walk in your neighbourhood and scope out the gardens. Rhubarb is meant for sharing and most folks can’t use all that one plant can produce, so ask if you can pick some and bring them some nice warm muffins in return!
Now as far as picking rhubarb goes I learned 2 years ago that I had been doing it wrong all of my life! My friend Geraldine’s mom Joan who has always shared her rhubarb taught me the proper way. You grab a hold of the stalk near the ground and pull up and it pops right off! Then you just cut off the leaf and trim the bottom. Just be sure to never take more than half of the stalks off one plant- that is what Joan said and Joan is a smart lady because I have very happy rhubarb plants now.
Enjoy and share!
- ½ cup full fat yogurt
- ¼ cup canola oil
- 1 large egg
- 1 tsp vanilla
- 1⅓ cup all purpose flour
- ½ cup packed brown sugar
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp cardamon
- 1 cup chopped rhubarb
- ¼ cup packed brown sugar
- ¼ cup sliced almonds
- ½ tsp cinnamon
- 1 tbsp melted butter
- 1 tsp flour
- Preheat oven to 350℉.
- Spray muffin pan well with non-stick spray.
- Whisk together yogurt,oil,egg and vanilla.
- In large bowl combine flour, brown sugar,baking soda,salt and cardamon. Add rhubarb and toss until coated.
- Add liquid ingredients and stir just until combined.
- Spoon evenly into muffin tin.
- Mix together last 5 ingredients until crumbly. Sprinkle evenly over batter.
- Bake for 25 minutes or until golden brown and firm to the touch.
- Let cool at least 10 minutes in pan and then remove to rack to cool.