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When I bought rhubarb, I honestly wasn’t sure what to do with it! Although rhubarb is a vegetable, it’s often paired with fruits in different recipes and are easy to use in baked goods.
I love muffins and set out to bake that first. Rhubarb in muffins creates a perfect balance of sweet and tart flavors in a nice treat. Who knew how delicious these would be!
These muffins are a great snack and freeze wonderfully!
Makes 12 large muffins
Place the rack in the middle of the oven and preheat to 350°F. Line the 12 cup muffin pan with parchment liners and set aside.
In a large mixing bowl, stir the rhubarb, flours, brown sugar, baking soda, salt, vanilla extract and 1/2 tsp. cinnamon together.
Whisk the Greek yogurt, oil and egg together in a small bowl and then pour into the rhubarb mixture and stir just until the wet and dry ingredients are combined, do not over mix. The batter will be thick. Spoon into the muffin cups.
Stir the 1/4 cup brown sugar, rolled oats, melted butter and cinnamon together in a small bowl. Top the muffin batter with about 1 heaping tablespoon of the streusel topping.
Bake for 20-25 minutes on the middle rack until the tops are lightly browned and toothpick comes out clean. Remove from oven and let cool for at least 15 minutes before removing the muffins to a wire rack.