Rhubarb Streusel Muffins

When most people think of Rhubarb they think of strawberry rhubarb pie or crisp . These muffins offer a different use for this unusual (vegetable?). The muffins are so light and fluffy with little bursts of sweet rhubarb. If you are always making strawberry rhubarb pie and want to try something different or have always wanted to use rhubarb but didn’t have a recipe try this one, you won’t be disappointed.

Rhubarb Streusel Muffins

adapted from here 


  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups brown sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (milk plus about 3 tbs white vinegar to equal 1 cup total)
  • 1 1/2 cups diced rhubarb


(all estimates)

  • 2 tablespoon melted butter
  • 3 tablespoon brown sugar
  • 2 tablespoon flour
  • 1/4 cup oats
  • 1 teaspoon ground cinnamon


makes about 24 muffins

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
  2. In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer(or by hand) until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, brown sugar, flour, cinnamon and oats sprinkle a little on each muffin
  3. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.


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