Friday, April 29, 2022

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.