Rhubarb mania part 1: rhubarb crumble muffins

Rhubarb crumble muffinsThere is a lot to be happy about today: first of all, the sun came out (I nearly forgot what it looked like by now) – history (aka the last couple of months) has taught us not to immediately assume that summer is now here to stay, but still, it’s a good day. Secondly, it’s a Sunday followed by a bank holiday, so you can properly enjoy it, old school style, and be totally lazy about it. The third reason is that today is World Baking Day (yes, there really is a day for everything, your day will come soon too) so I’m putting on some aptly named “tart deco” nail polish to mark the occasion. And finally: rhubarb season is here! I had some trouble to get hold of any: in Belgium, everyone has some in their garden, so shops don’t bother selling it. As I don’t have a garden and my parents don’t have enough for the whole family, I had to order a whole crate of it, hence the “part 1” in the title. I’ve been slicing and dicing it all week, so lots more rhubarb recipes will follow in the coming weeks! These rhubarb crumble muffins from one of my trusted GoodFood magazines are a great and easy way to get started. Here’s how to make them:

Heat the oven to 200 C and line a 12-hole muffin tin with paper muffin cases. Halve 175 g rhubarb lengthways and dice it. Put it in a large bowl and stir with 175 g  sugar. Set aside while you make the crumble topping: in a separate bowl, mix together 50 g light muscovado sugar with 50 g plain flour, 25 g porridge oats (or rolled oats) and 1 tsp cinnamon, then rub in 50 g butter with your fingertips until clumpy.

Back to your sugary rhubarb (don’t worry if it became a little bit juicy). Stir in 2 tbsp sunflower oil1 egg, 1 tsp vanilla extract and 125 ml buttermilk (if you don’t have buttermilk, just add regular milk and a squeeze of lemon juice instead). Now, add 2oo g plain flour, 1 tsp baking powder and 1 tsp bicarbonate of soda and stir well.

Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 min until golden and a cocktail stick poked into the centre of a muffin comes out clean. Leave to cool in the tin for 5 min before transferring to a wire rack to cool completely. If you don’t plan to eat them all in a matter of days (perfectly feasible though), you can wrap them one by one in tin foil and freeze them. Just take one straight from the freezer in the morning to take to work for example and it will be ready to eat by lunchtime. Enjoy!

3 thoughts on “Rhubarb mania part 1: rhubarb crumble muffins

  1. Pingback: Rhubarb mania part 5: rhubarb and custard pie with butter crumble | Deliciously Sarah

  2. Pingback: Rhubarb mania part 3: rhubarb and custard cake | Deliciously Sarah

  3. Pingback: Rhubarb mania part 2: rhubarb and vodka jellies | Deliciously Sarah

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