This is based on a BBC Good Food recipe – I trust the Brits to know what to do with rhubarb.
Muffins:
3/4 cup sugar
1 1/2 cups chopped rhubarb
2 tablespoons vegetable oil
1 large egg
1 teaspoon vanilla
2/3 cups buttermilk or sour milk*
1 1/2 cups unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
Crumble:
1/4 cup flour
1/4 cup brown sugar
1/4 cup rolled oats
1 teaspoon cinnamon
4 tablespoons of cold butter, salted or un-
pinch of salt if you use un-salted butter
- Heat oven to 375° and line a 12-hole muffin tin with muffin papers.
- Stir the sugar and rhubarb together in a bowl, and set aside while you make the crumble topping.
- For crumble, mix the brown sugar with the flour, oats, and cinnamon, then slice the butter into small pieces on top, and mix with your fingers or a fork until clumpy.
- Stir the oil, egg, vanilla, and buttermilk into the sugary rhubarb.
- Combine the flour, baking powder, and baking soda in another large bowl, add the rhubarb mixture, and fold together until there are no visible dry bits of flour.
- Spoon or scoop into the muffin pan, and top each with a thick layer of the crumble mixture.
- Bake for 18-20 mins. until golden and firm.
*If you don’t have buttermilk, to make enough sour milk for this recipe, put 2 teaspoons of vinegar or lemon juice in the bottom of a spouted measuring cup. Pour in milk up to the 2/3 cup mark, and let stand about 10 minutes. Proceed with the recipe.
