In B.C., prime rhubarb season is from April until June. For as long as I can remember, my Mum has always grown fresh rhubarb in our garden. This meant that for a couple months, everything we made in the kitchen included rhubarb. We found delicious ways to include it in muffins, crumbles, pies, or just stewed on its own and topped with ice cream or custard. Needless to say, I have quite the taste for rhubarb.
One of my favourite recipes from my childhood collections would be my Mum’s streusel-topped rhubarb muffins. The delicious topping of brown sugar and chopped nuts makes these healthy little snacks taste more like a treat. After changing the recipe slightly from the original, primarily due to a lack of ingredients, the muffins turned out just as wonderful and healthier than before. That’s a winning combination.
Streusel-Topped Rhubarb Muffins
For the muffins –
½ cup plain yogurt (Greek or regular)
2 tbsp oil
2 tbsp unsweetened applesauce
1 1/3 cup flour
1 cup diced rhubarb, peeled
1/3 cup brown sugar
½ tsp baking soda
¼ tsp salt
Brown sugar cinnamon topping –
¼ cup brown sugar
¼ cup chopped nuts, pecans or walnuts are best
1 tsp cinnamon
- Preheat oven to 350F and grease muffin tin.
- Blend together yogurt, oil and egg together. Set aside.
- Mix in the remaining ingredients, and mix until just moistened.
- In a separate bowl, topping all of the topping ingredients.
- Fill 12 muffin cups two-thirds full and top with the brown sugar-cinnamon topping.
- Bake for 25 to 30 minutes, or until muffins are golden brown and a toothpick inserted into the centre comes out clean.