Friday, June 6, 2014

Rhubarb Streusel Muffins

{I Think I Can} Rhubarb Streusel Muffins

Oh Rhubarb!  
How I love thee!  
I just love the tart accent/contrast it adds to things!  
Here is a very moist, cinnamon-y, streusel-y 
GOOD recipe 
for rhubarb muffins!  


1/2 cup butter, softened
1 cup sugar
1 cup applesauce, (or pear sauce is what I used)
1 egg, beaten
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

1/2 cup butter, softened
3/4 cup all-purpose flour
3/4 cup old fashioned oats
1/2 cup brown sugar, packed
2 teaspoons cinnamon
2 cups chopped rhubarb

Combine butter, sugar, applesauce and egg in a mixing bowl and beat on low speed until combined. The mixture will look curdled. In a separate bowl, combine flour, baking soda, cinnamon, cloves and salt; stir into butter mixture, just until moistened. Stir in cubed rhubarb. Fill paper-lined (or sprayed) muffin cups 3/4 full; generously sprinkle with Streusel. Bake at 350 degrees for 25 to 30 minutes. or until center is firm when touched, or toothpick comes out clean.
Streusel: Blend all ingredients with a pastry blender until crumbly. This makes a lot, so be generous on each one, you won't be sorry.


What are some things you use rhubarb in?

Adapted from a recipe in the cookbook: Gooseberry Patch Christmas, Book 12


  1. I can honestly say that I have never used Rhubarb ever! I might have to start :) These sound really good

    1. I tend to enjoy the tarter fruits in baking, such as pie cherries & rhubarb! Cherry pie is my favorite! But you can add more or less chopped rhubarb, or add a few blueberries or apple chunks along with a little rhubarb. YUMMY! My 2 year old has eaten at least 1/2-1 muffin everyday since I made them!


I love to hear your comments! Thanks for leaving feedback, it's always appreciated! -Rhonda