My rhubarb plant surprised me this year. A chunk broken off my sister-in-law’s “weed” after it had met the garbage can last year, transferred from said garbage can to a bucket on my front step to (several days later) my actual garden, then transplanted this year when the garden was re-vamped, this is one hardy plant.
It was in such bad shape that Carl wasn’t actually confident that he’d planted it right side up, so the fact that it not only recovered but is actually thriving is testament to the crazy resilience of rhubarb. If I eat it by the boatload will I become equally resilient? If so, all the other so called “superfoods” better step aside and content themselves with being called “ok foods”, because nothing could match that bounce-back-ability.
After making Cinnamon Rhubarb Muffins (yum), I still had some rhubarb left and, after enjoying rhubarb muffins with a streusel topping at my mom’s house this summer, Kristopher has been asking with every muffin placed before him, “Is this a sugary rhubarb one?!” Well, I quickly had enough of that crestfallen little face, and really, now I wanted streusel on my every muffin (obviously) so I made those delicious muffins myself, with a few little tweaks (less sugar, the addition of whole wheat flour and yogurt, strawberries, and a little more streusel… :)).
I made some with streusel and some without, thinking, in a moment of temporary insanity, that sometimes I might want a muffin without the extra topping. HA. Someone knock me over the head next time I think such crazy thoughts that go against the very fibre of my being. While they are perfectly delicious Strawberry Rhubarb Muffins, and less messy, one can never have too much streusel topping. Judging by the popularity of the Best Ever Banana Muffins, I think a lot of you agree.
These are actually very similar to the Strawberry Rhubarb Muffins I usually make, but the topping is taken up a notch, there’s no butter in these, and the almond flavouring in the original ones makes for a whole different experience, so if you have enough rhubarb you’ll have to try both and choose a favourite…because I just can’t decide :)
- 1 cup chopped rhubarb (fresh or frozen - if frozen, do not thaw first)
- 1 cup chopped strawberries
- 1 Tbsp all purpose flour
- 1½ cups all purpose flour
- 1 cup whole wheat flour (all purpose can be substituted)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup packed brown sugar
- ½ cup vegetable oil
- 1 egg
- 1 cup plain low-fat yogurt or sour cream (not non-fat)
- 1 tsp vanilla
- 2 Tbsp melted butter
- ½ cup brown sugar
- ¼ cup quick cooking oats
- ½ tsp cinnamon
- Preheat oven to 375 degrees.
- In medium bowl, combine rhubarb and strawberries with the 1 Tbsp flour, tossing to distribute flour. This prevents the fruit from sinking during baking.
- In large bowl, combine remaining flours, baking soda, baking powder, and salt.
- In separate bowl, whisk together brown sugar and oil. Whisk in egg, yogurt, and vanilla. Pour over dry ingredients, sprinkle with rhubarb and strawberries and stir just until moistened. Do not overmix. Spoon into paper-lined muffin cups - 12 large or 18 medium muffins.
- Topping: Combine brown sugar, butter, oats and cinnamon. Sprinkle evenly over batter in muffin cups. Bake at 375º for 20-25 minutes or until tops are firm to the touch. Let sit in pan for 5 minutes before removing to wire rack to cool completely.
- Store in the fridge or freezer for maximum freshness - the tops will get quite soft at room temperature.