Every spring I share a rhubarb-based recipe here on Hobby Farms, and boy do I have a special treat for you this year.
I grow rhubarb that was transplanted from my Great Grandma’s house about 15 years ago. I love cooking and preserving it because I always think of my grandma and our special memories when I do.
Every spring I look for creative ways to use it up. A few years back, I was talking to my neighbor about what to make with it, and she shared two of her favorite recipes with me. This rhubarb muffins recipe is one of them.
Yield: 1.5 dozen
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1/2 cup white granulated sugar
- 1 egg
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp salt
- 1 cup sour cream
- 3 cups chopped rhubarb, fresh or frozen
- 1/4 cup packed brown sugar
- 1 tsp. ground cinnamon
- 1 tbsp. cold butter
Pre-heat oven to 350 degrees F.
In a bowl, cream butter and sugars. Add egg and beat well. In a separate bowl, combine flour, baking powder, baking soda and salt, and mix. Add dry ingredients to the creamed mixture, mix together and add in the sour cream. Fold in the rhubarb.
Fill lined or greased muffin cups with batter, no more than 2/3 full.
Mix together topping ingredients with a fork until crumbly. Sprinkle topping evenly over muffins before baking.
Bake 20 to 25 minutes, until your rhubarb muffins are lightly browned and fully cooked. Use a toothpick to poke in the center to test doneness. If it comes out clean, they are fully cooked. If not done, allow to cook an additional 5 minutes.
Cool 5 minutes before removing from the pan.
Though you can make this recipe with frozen rhubarb, I find the flavor and texture to be best with fresh rhubarb. If using frozen, allow it to thaw completely before making the recipe, and drain out any liquid that melts away.
Do not open the oven in the first 20 minutes of baking.
If you want to skip the streusel, go for it. These rhubarb muffins are great without the streusel and even better with a cream cheese frosting! Get creative.