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Rhubarb Streusel Muffins

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Rhubarb Streusel Muffins in September? In my real world the ground is frozen in April, my rhubarb grows slowly in May and then it thrives all summer. I pick a few stalks here and there, I give some away when I can and I chop some to put in the freezer. But not all of it because I love the crazy look of those gigantic rhubarb leaves, some two or three feet across.

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There is something Canadian about rhubarb. When I was a kid we ran around the yard wearing rhubarb leaves on our heads. Our neighbours dipped the long stalks in a small dish of sugar and ate it like that. (I didn’t.) My mom stewed rhubarb, made rhubarb pies, crisps and cakes. These muffins and this Strawberry Rhubarb Crisp are the two recipe I most often make using rhubarb. But I grow it and I’m happy to give it away when anyone wants some.

The streusel topping is that delicious, sweet crumble seen on coffeecake, muffins and pies. It is often made with wheat flour but it doesn’t need to be. Brown sugar and cinnamon are key but you can experiment to come up with the streusel you like best. Many recipes use oats, nuts or gluten free flour. Just get in the kitchen and see what happens.

If you love streusel then you will probably like these cranberry orange muffins and you can make them all winter. See which recipe you like best.

Freezing Rhubarb for Rhubarb Streusel Muffins

Rhubarb can be frozen and I wonder if people do it just because they can. You just wash the stalks then chop them up. Freeze them in a bag or container and use them in muffins like you would other frozen fruit. Don’t thaw them completely, just enough to break the pieces apart.

Like bananas, applesauce and pumpkin, rhubarb adds lots of moisture to muffins. This is ideal for gluten free flours that don’t absorb moisture the way wheat flour does. So if you are lucky enough to grow rhubarb or be given some try making these Rhubarb Streusel Muffins.

Bakeware For Your Kitchen

Many people struggle with baking. Every oven is different and even standard baking pans vary a bit. Then there is the oven temperature and many more factors that challenge us everyday home cooks.

My advice is to buy quality bakeware since it will likely last you for more years than you can imagine. Then it’s up to you to make notes about how long a particular recipe takes to bake in your pan and your oven. These are so many choices for baking pans that I would love to try but there is absolutely nothing wrong with all the metal pans I have. I prefer regular size muffins for everyday snacks and the mini size for a nicer presentation and to share with friends. Here are a few choices:

Let me know in the comments below what’s cooking in your kitchen.


1⅓ cups GF flour (I used mine) or try ½ cup sorghum flour, ½ cup brown rice flour & ⅓ cup white rice flour
1 cup chopped rhubarb
⅔ cup brown sugar
½ tsp baking soda
½ tsp cinnamon
¼ tsp xanthan gum
¼ tsp salt
½ cup yogurt or sour cream
¼ cup vegetable oil
1 egg
¼ cup brown sugar
¼ cup chopped walnuts
1 tsp cinnamon
2 tsp melted butter


Preheat oven to 350°F.
In a large bowl combine flour, rhubarb, sugar, baking soda, cinnamon and salt. Stir until evenly combined.
In a 2-cup measuring cup combine yogurt, oil and egg. Stir until combined. Pour into dry ingredients and mix until combined.
Spoon batter into 12 paper-lined muffin tins.*
STREUSEL TOPPING - In a small bowl combine sugar, walnuts, cinnamon and butter. Stir with a fork until well combined. Top each muffin with a small spoonful of streusel topping.
Bake muffins in preheated oven for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Let cool for 2 minutes then transfer to a baking rack and let cool completely.


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