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Rhubarb Streusel Muffins Recipe
Rhubarb Streusel Muffins Recipe photo by Taste of Home

Rhubarb Streusel Muffins Recipe

Read Reviews (6)
4.82 6
Publisher Photo
What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. The snacks are based on a coffee cake recipe.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 18 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 3 cups chopped fresh or frozen rhubarb, thawed
  • TOPPING:
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cold butter

Nutritional Facts

1 serving (1 each) equals 238 calories, 11 g fat (5 g saturated fat), 36 mg cholesterol, 149 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb.
  2. Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter.
  3. Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 1-1/2 dozen.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Streusel Muffins in Country Woman March/April 2002, p31

Nutritional Facts

1 serving (1 each) equals 238 calories, 11 g fat (5 g saturated fat), 36 mg cholesterol, 149 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Rhubarb Streusel Muffins(6)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 27, 2013

Wonderful flavor, stayed super moist. Will go into my favorite rhubarb recipes.

MY REVIEW
Reviewed Jun. 7, 2013

..sorry, forgot to give it five stars, actually should have ten!

MY REVIEW
Reviewed Jun. 7, 2013

Amazing. Just made my third dozen this week. I use my largest size muffin tin with some "Giant" paper cups I bought at dollar store. I very lightly grease around the rims so they don't stick... not too much as can make papers oily. I double the streusel and "pat it down" on the muffins and cook for 30 to 35 minutes. Even past rhubarb haters love these!!!

MY REVIEW
Reviewed Feb. 5, 2013

Amazing recipe that I will use a gain and again! Super moist, perfect amount of tangy rhubarb!

MY REVIEW
Reviewed Mar. 4, 2012

So good!

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