It’s that time of year! Rhubarb is one of the earliest foods to emerge from our gardens here in the Heartland. I referred to it as food, because there is a debate on whether it is a fruit or vegetable. Just like fresh cranberries, rhubarb is unbearably tart on
its own and needs the sweetness of sugar, honey, or fruit juice added to it to balance out the acidity. Even though we don’t refer to rhubarb as one of the super foods, it rates right up there. It is low in calories and carbs while high in vitamin C, fiber and potassium. The trick is to balance out the good with the bad of all the sugar and white flour that often accompanies rhubarb recipes. An important fact to remember when picking and eating rhubarb, is that the leaves are very toxic!
This week I am treating the contractors working at our home, and since most of them are men that don’t appreciate healthy eating, you will hear me wincing in my kitchen as I dump in white sugar and white flour! I tried an experiment…two rhubarb muffin recipes…one clean or healthy and the other straight out of a church/community cookbook. Today I am featuring the recipe with sugar, white flour and butter, tomorrow I am featuring the healthy recipe. I will refrain from comments until tomorrow.
Wash, trim and cut rhubarb into fine pieces. (about 1/4”)
Place 2 c. in glass container and microwave on high for 2 minutes. Add sugar and butter and let cool slightly, then add milk and egg. Blend well.
Whisk dry ingredients, flour, baking powder, soda, salt and cinnamon.
Add to rhubarb mixture and stir until just blended. In separate bowl add topping ingredients, butter, flour, cinnamon, sugar and nuts.
Combine with fork.
Spoon muffin mixture into greased muffin tines.
Spoon streusel topping over each muffin and bake at 400 for 15-20 minutes. Cool on wire rack.
My honey snuck one immediately and I reserved one for myself to photograph and sample, but the rest went to our faithful workers!
Rhubarb Streusel Muffins
2 c. finely cut up rhubarb
1 c. brown sugar, divided
1/2 c. butter, melted
1/4 c. milk
2 c. flour
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
1 t. cinnamon
1/4 c. brown sugar
1/4c. chopped nuts
1 t. cinnamon
1 T. flour
1 T. butter
Heat oven to 400 degrees. Combine topping (streusel) ingredients with a fork and set aside. In a glass container, microwave rhubarb for 2 minutes. Add sugar and butter. Cool slightly, then add milk and egg. Blend well. In another bowl whisk dry ingredients. Add rhubarb mixture to dry ingredients and stir until just blended. Fill sprayed muffin tins. Sprinkle with streusel topping. Bake for 15-20 minutes.