One of the best things about spring is rhubarb, and rhubarb is something that the English know something about. In Canada you get the standard rhubarb pie and crumble, but here in the UK you can get rhubarb and custard candies, rhubarb yogurt, rhubarb chutney, and you can even find it along side dinner, like in this recipe for pork with poached rhubarb! Apparently it is actually a vegetable so that makes it alright. I’m not convinced.
I may not be convinced by rhubarb with my dinner, but the muffins I made yesterday were mighty nice! Here’s the recipe, I hope you like them.
Rhubarb Crumble Muffins
175g caster sugar
175g rhubarb, in 1/4 inch pieces
2 tbsp sunflower oil
1 tsp vanilla extract
2 tbsp plain yogurt with enough milk added to bring measure to 125ml
100g plain flour
100g whole wheat plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
Zest of half an orange
50g granulated sugar
50g whole wheat plain flour
25g porridge oats
1 tsp ground cinnamon
1. Heat oven to 220C/200C fan. Line a 12-hole muffin tin with paper muffin cases or grease well. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the granulated sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
2. Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don’t worry if it’s a little bit juicy). Now, add the flour, baking powder, bicarbonate of soda and orange zest and stir well.
3. Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.
The original recipe by Sara Buenfeld can be found on the BBC Good Food website. I made some adjustments to the recipe and the changes are seen above.