Last week I found rhubarb in my CSA box and I wasn’t quite sure what to do with it. I was trying to avoid the cliché Strawberry-Rhubarb Pie and went searching for the perfect recipe.
I came across a fantastic looking muffin recipe, compliments of Smitten Kitchen, and it definitely did not disappoint. I made a few changes and the end result was the perfect combination of tart rhubarb complimented by the sweet streusel topping. Yum.
Choose firm, crisp, medium-size rhubarb stalks and make sure to remove the leave before use (they’re poisonous). Rhubarb is a good source of vitamin C and also supplies fiber, calcium, and magnesium.
Whole Wheat Rhubarb Streusel Muffins
Yield: 12 muffins
- ¼ cup (31 grams) all-purpose flour
- ¼ cup (28 grams) whole wheat flour
- 1 Tbsp (13 grams) granulated sugar
- 3 Tbsp (38 grams) brown sugar
- ¼ tsp ground cinnamon
- Pinch of nutmeg
- Pinch of salt
- 3 Tbsp butter, melted
- 1 egg
- ¼ cup (50 grams) brown sugar
- 3 Tbsp (38 grams) granulated sugar
- 5 Tbsp butter, melted
- 6 oz non-fat plain Greek yogurt (I used Chobani)
- 1 cup (120 grams) whole wheat flour
- 1/2 cup (63 grams) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup diced rhubarb
- Preheat oven to 375°. Grease muffin tin (or use cupcake liners).
- Make streusel: In a small dish, stir together flours, sugars, cinnamon, nutmeg, and salt. Stir in butter until crumbly. Set aside.
- Make muffins: Whisk egg with both sugars in a large bowl. Whisk in butter and yogurt. In a separate bowl, combine the dry ingredients. Add to yogurt mixture and mix until just combined (batter will be lumpy). Fold in rhubarb and about 1/3 of the streusel mixture.
- Divide batter among muffin tins and sprinkle with remaining streusel. Using a spoon, gently press the crumbs into the batter so that they stick.
- Bake for 15-20 minutes. Rest muffins on cooling rack for a few minutes before removing from tin to cool completely. Enjoy!
Adapted from Smitten Kitchen
What is your favorite way to use rhubarb?