Rhubarb Streusel Muffins

 

Rhubarb is one of the first crops in a spring garden. It used to be regarded as a good tonic to aid digestion and perk up the appetite after a long winter of eating mostly preserved foods. 

I tinkered with a Rhubarb Cake cake recipe from an old cookbook to come up with this smaller version. Just a couple of stalks of slender rhubarb are enough for the recipe. 

Rhubarb Streusel Muffins - makes about 9 medium-large muffins

3/4 cup brown sugar

1/4 cup softened butter

1 egg

1/2 cup plain yogurt (or sour milk)

1/2 teaspoon baking soda

dash of salt

1 cup plus 2 Tablespoons all-purpose flour

1 teaspoon vanilla

3/4 cup finely chopped rhubarb

1. Cream together the brown sugar and butter; add the egg and beat well.

2. Stir in the yogurt and the vanilla.

3. Add the flour, baking soda, and salt. Stir until well-mixed

4. Stir in the rhubarb.

Spoon mixture into 9 medium-large lined muffin tins. Place streusel on top, pressing down slightly. 

Bake at 350 degrees for 25 - 30 minutes. 

Streusel Topping

1/4 cup flour

1/4 cup brown sugar

2 Tablespoons softened butter

1/2 teaspoon cinnamon

Mix all ingredients to form a crumbly paste.