Today’s challenge: 1 stalk of Rhubarb
I keep hearing about rhubarb, and when I went to Eat, Write, Retreat!, I finally got a chance to try it. Unfortunately, rhubarb is one of those ingredients that I have no clue about where to find in the grocery store. Thankfully, the CSA helped me out with that by providing us with one rhubarb stalk. I tried to find some additional stalks at the Whole Foods to no avail. (Dan and I went the next week and he showed me exactly where they were, he may be the produce whisperer)
We got the stalk right after Smitten Kitchen posted her whole wheat rhubarb streusel muffins recipe. I needed breakfast for the week and the idea of a “healthier” muffin grabbed my attention. These muffins will never be mistaken for the Starbucks calorie bombs, but they were still very satisfying. I could taste the tartness of the rhubarb in each muffin even though I only used 1 small rhubarb stalk and significantly more strawberries. The Sweet and Tart combination had me hooked, and I’m planning to try some more strawberry rhubarb recipes over the course of the summer.
1/4 cup flour
1/4 cup whole wheat flour
1 Tbsp granulated sugar
3 Tbsp brown sugar
1/4 tsp ground cinnamon
Pinch of nutmeg
Pinch of salt
3 Tbsp unsalted butter, melted
1 large egg
1/4 cup brown sugar
3 Tbsp sugar
5 Tbsp butter, melted and cooled to lukewarm
3/4 cup vanilla yogurt
1 cup whole wheat flour
1/2 cup flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup diced rhubarb and strawberries, mixed together
Preheat oven to 375°F. Spray muffin tins with nonstick spray
For the streusel: Combine all of the ingredients for the streusel in a small bowl. Set aside.
For the muffins: In a large bowl, whisk together the egg, 1/4 cup brown sugar and 3 Tablespoons sugar. Stir in the 5 Tablespoons of melted butter and then the 3/4 cup vanilla yogurt.
In a medium bowl, stir together 1 cup whole wheat flour, 1/2 cup flour, 1 1/2 teaspoon baking powder and 1/4 teaspoon baking soda.
Stir the flour mixture and the 1 cup diced rhubarb and strawberries into the egg mixture until just combined. Finally, fold in a third of the streusel mixture.
Pour the batter into the muffin cups. Sprinkle the remaining streusel over each muffin and pat down with a spoon. Bake for 15 minutes, then let them rest for 2 minutes. Then remove the muffins from the tins to finish cooling.