Recipe: Rhubarb Muffins

Rhubarb Muffins

adapted from Rhubarb Recipes 

Yield: 2 dozen

Ingredients

For the muffin batter

2 1/2 c all purpose flour

1 t baking soda

1/2 t salt

1 1/4 packed brown sugar

1/2 c vegetable oil

1 egg

1 c buttermilk

1 t vanilla

2 c finely diced rhubarb

3/4 c chopped walnuts

For the topping

1/2 c white sugar

2 Tbsp butter, softened

Preparation 

Preheat oven to 350F

Combine flour, baking soda and salt in a bowl.  Stir to combine.

In a separate bowl, whisk together brown sugar, oil, egg, buttermilk and vanilla.  Pour over dry ingredients and stir with wooden spoon until just combined. Stir in rhubarb and walnuts.

Fill greased or paper lined muffin tins three quarters full.

Combine ingredients for topping and sprinkle over batter.  Bake for 20-25 minutes, or until tooth pick inserted comes out dry.

Recipe: Rhubarb Crisp

Rhubarb Crisp

Yield: 6-8 servings

Ingredients

For the Filling

6 cups sliced rhubarb

3 T tapioca

1 1/4 c sugar

For the Crumb Topping

1/2 c (1 stick) cold unsalted butter, cut into small pieces

1/2 c all purpose flour

3/4 c packed light brown sugar

1 cup rolled oats

Preparation 

Preheat oven to 375F

Place the rhubarb in a large bowl.  Sprinkle with sugar and tapioca.  Stir to combine.  

In a separate bowl, cut the butter into the flour with a pastry cutter (or your fingers). Mix in the brown sugar and the oats to form a course crumb

Pour the rhubarb into a greased baking dish (I use an 11 inch oval baking dish). Spoon the crumb topping over the fruit filling.

Bake for approximately 45 minutes, or until the rhubarb juices have bubbled and thickened.