I am always happy to see rhubarbs start popping up in local markets. Rhubarb was always the first fruit (actually a vegetable) in our garden which we could harvest in spring. I am going to Germany in a few weeks and hope there will still be plenty, as I have seen so many good recipes lately.
These rhubarb-streusel-muffins are inspired by a recipe of one of my favorite German star chefs Johann Lafer, very easy and quick to make and a good mix of tartness from the rhubarb and the sweet crumb topping.
Rhubarb Crumble Muffins
makes 12 muffins
Crumbles
150 g flour
75 g sugar
75 g cold butter
Muffins
250 g rhubarb
2 eggs
75 g sugar
200 ml milk
100 ml canola oil
1 pinch of salt
1 teaspoon pure vanilla extract
250 g flour
1 Teaspoon baking powder
Preheat the oven to 350 degrees Fahrenheit (180° Celsius). Line a 12 cup muffin pan with paper liners.
Knead together the flour, sugar and butter until crumbly.
Clean the rhubarb and cut in small pieces.
In a big bowl mix together the eggs, sugar, milk, oil, salt and vanilla. Combine the flour with the baking powder and sieve over the dough. Fold in slowly with a spatula.
Divide the batter between the cupcake holders and top with the rhubarb. Sprinkle with the crumbles and bake for around 20-25 minutes. Allow to cool on a wire rack.
Enjoy and Guten Appetit!
