Rhubarb a Go-Go
Or, perhaps I should just say “rhubarb to go,” but “a go-go” is more fun to say.
I made these muffins last weekend to “a go-go” out the door with my husband early each morning this week, while he works for a few hours on our big house-building project before starting his full-time work day. God love him.
Rhubarb this year is just calling to me; I haven’t been able to resist buying big bunches of it at the farmer’s market where it’s appeared over the past few weeks. And, a friend who grows rhubarb brought me a fat bundle of stalks, so I’ve been looking for different ways to use it. So far there’s been some terrific successes, of which these muffins are one.
Since they’d be fueling B for his early-morning construction work, I wanted to make them somewhat healthy yet also feel like a bit of a treat. So, they have some whole wheat pastry flour (which gives them a lovely, soft, tender crumb) as well as little flecks of flaxseed…but you could leave out the latter if you wanted. I just happen to have a bag in the fridge and I try to find periodic inspiration to use it.
Besides the moist chunks of rhubarb nestled into the muffins, I topped them with walnuts tossed in cinnamon and a little sugar. Just a little bit sweet, leaning towards healthy, and definitely special. Almost like a little palm-sized individual rhubarb coffee cake!
Rhubarb Cinnamon Streusel Muffins
an Eggs on Sunday original, basic muffin formula heavily adapted from The Joy of Cooking
Using canola oil in these muffins instead of butter helps them stay moist and tender for several days. If you’re planning to eat them all the day you make them, feel free to substitute butter for an even richer taste.
1 cup all-purpose flour
1 cup whole wheat pastry flour (I use Arrowhead Mills brand)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup ground flaxseeds
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs
1 cup sour cream
1/3 cup sugar
1/3 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups rhubarb, chopped into 1/2-inch pieces
2 tablespoons sugar
1 teaspoon cinnamon
1/2 cup walnuts, chopped
Preheat oven to 400 degrees F and line a muffin pan with muffin cups.
In a large bowl, combine the flour through nutmeg; whisk to combine.
In a separate bowl, whisk together the eggs through vanilla.
Pour the wet ingredients into the dry ingredients and gently fold to combine. Fold in the rhubarb, and divide among prepared muffin cups.
In a small bowl, toss the walnuts, cinnamon and sugar together with your fingers or a spoon. Sprinkle over the tops of the muffins.
Bake for about 18-22 minutes, or until a tester inserted into the center of one comes out clean (the dough is fairly moist.) The tops should spring back to the touch when they’re cooked through.