Once the rhubarb season has started, there is no way of stopping it! Week after week the red and green stalks end up in my shopping basket – I just can’t stop buying it. There are so many delicious things you can do with these veggies – a simple compote, galettes, and cakes… or delicious Rhubarb Streusel Muffins like these ones here ;)
There is not much you can do wrong by using rhubarb in your bakes – no matter in what way you use it, the result will be most likely delicious. Cooking the rhubarb with some sugar is the easiest way to use it. The result is a delicious compote that goes well with some vanilla ice cream or vanilla sauce. Using rhubarb in cakes and other bakes is similarly easy. Depending on the recipe you simply cut the rhubarb into small pieces, let it marinate with sugar for some time, if necessary, and then use it as a filling or as a topping on a cake. Badaboom ;P
The rhubarb in these muffins is cut into pretty small pieces and then mixed into the dough. If you use “regular” rhubarb, it is usually not a bad idea to color it with some raspberries before using it. Unfortunately, rhubarb often has only a small part that is red – most of it is green. Red looks much better in cakes and raspberries can help the rhubarb to look a bit more vibrant ;) If you get your hands on “raspberry rhubarb” aka. “strawberry rhubarb” the chances are better for more red in your bakes – these rhubarb versions are normally much redder…
If you want to try some more rhubarb recipes… I might have some nice ones for you. Take a look for yourself:
INGREDIENTS / ZUTATEN
For the batter:
7 oz. (200g) rhubarb, diced
5-6 raspberries (optional)
1/2 cup (100g) sugar or xylitol, divided
1 medium egg
1/2 cup (120ml) buttermilk
2 tbsp. vegetable oil
1 tsp. vanilla extract
1 2/3 cup (200g) all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
For the streusel:
1/2 cup (70g) all-purpose flour
1/4 cup (50g) brown sugar
1/3 cup (30g) rolled oats
1 tsp. ground cinnamon
1/4 cup (60g) butter
confectioners’ sugar for dusting
Für den Teig:
200g Rhabarber, gewürfelt
5-6 Himbeeren (optional)
100g Zucker (oder Xylit), aufgeteilt
1 Ei (M)
120ml Buttermilch
2 EL Pflanzenöl
1 TL Vanille Extrakt
200g Mehl (Type 550)
1 TL Backpulver
1 TL Natron
Für die Streusel:
70g Mehl (Type 550)
50g brauner Zucker
30g Haferflocken
1 TL gemahlener Zimt
60g kalte Butter
Puderzucker zum Bestäuben (optional)
DIRECTIONS / ZUBEREITUNG
2. Add the flour, brown sugar, rolled oats, cinnamon, and butter (in small pieces) for the streusel into a bowl and mix. Rub between your fingers until different sized streusel form. Place in the fridge until needed.
3. Add the egg for the batter and remaining sugar to a large bowl and mix until light and fluffy. Add the buttermilk, oil, and vanilla extract and mix in. Mix the flour with baking powder, and baking soda and add to the bowl – mix until just combined. Add the rhubarb mixture and fold in. Divide the batter between the prepared paper liners and sprinkle the streusel on top. Bake for 16-18 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Take the muffins out of the oven and remove from the muffin tin – transfer to a wire rack and let cool down completely. Dust with some confectioners’ sugar (optional) and/or serve with some rhubarb compote and vanilla sauce.
2. Für die Streusel das Mehl mit braunem Zucker, Haferflocken, Zimt und der Butter (in kleinen Stücken) in eine Schüssel geben und zwischen den Fingern verreiben, bis grobe Streusel entstehen. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Das Ei und den verbliebenen Zucker für den Teig in eine große Schüssel geben und schaumig aufschlagen. Buttermilch, Öl und Vanille Extrakt dazugeben und unterrühren. Das Mehl mit Backpulver und Natron vermischen und zur Schüssel dazugeben – nur kurz unterrühren. Die gezuckerte Rhabarbermischung mit in die Schüssel geben und unterheben. Den Teig auf die vorbereiteten Papierförmchen aufteilen und mit den Streuseln aus dem Kühlschrank bestreuen. Für 16-18 Minuten backen. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt und die Muffins erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Muffins aus dem Ofen holen sofort aus dem Muffinblech lösen und auf einem Kuchengitter komplett auskühlen lassen. Wer mag, kann die Muffins vor dem Servieren noch mit etwas Puderzucker bestäuben (optional) oder Rhabarberkompott und Vanillesoße dazu reichen.
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Here is a version of the recipe you can print easily.
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Rhubarb Streusel Muffins
- Prep Time: 00:25
- Cook Time: 00:18
- Total Time: 01:00
- Yield: 12
- Category: Muffins
- Cuisine: Amerikanisch
Description
Delicious muffins when springtime has arrived – Rhubarb Streusel Muffins. Sweet and sour, soft and crunchy…
Ingredients
Instructions
Notes
Enjoy baking!
Keywords: muffins, rhubarb, streusel
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
Die Muffins kommen mir wie gerufen! Ich habe die ganze Zeit nach dem perfekten Rhabarber-Rezept gesucht -zu zweit essen wir schließlich keinen ganzen Kuchen.. aber Muffins sind ne super Idee!! Und dann auch noch mit Streuseln. Werde ich auf jeden Fall testen!! :)
Liebe Grüße
Barbara