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Tart rhubarb muffins have just the right amount of sweetness along with a buttery crumble topping that adds a delicious crunch on top!

I am a huge fan of rhubarb. It’s one of those things that most people have heard of but a lot of people haven’t ever tried. It’s super tart which is why it’s great to put into baked goods.

what is rhubarb?

While rhubarb is actually a vegetable it is often treated as a fruit in baking. It is known for its long, thick stalks that are reddish-pink in color. Rhubarb is known for its tart flavor, which is often described as a combination of sweet and sour.

The problem with rhubarb is that it is not easy to find. For a few years I had a friend that grew rhubarb and she would graciously give me plenty every spring. Unfortunately for her, someone went into her garden without her knowledge, cut away all the rhubarb, and ruined the plants.

So I had to find somewhere else to get my rhubarb. In recent years I’ve noticed that my local market will sell it for just a few short weeks in the spring so I really have to keep my eyes out for it so I don’t miss the time that it’s there. This year I found it in my local market at the beginning of may.

ingredients:

all purpose flour (though you can use half AP and half whole wheat)
granulated sugar
salt (just table salt is fine in this recipe)
baking powder (make sure it’s in date and do not substitute baking soda)
butter
egg
whole milk (you can use low fat milk)
fresh rhubarb

I bought a huge package of rhubarb and quickly decided to make rhubarb scones, quick rhubarb jam, and these delightful Rhubarb Muffins. The crumble topping really sold it as I love a sweet, buttery crumble on top of my muffins.

what is a muffin?

A muffin is a small, individual-sized baked good that is round in shape and can have either a sweet or savory flavor. While it is similar to a cupcake in appearance it is usually less sweet and doesn’t have frosting or elaborate decorations.

To make the muffins you will need a muffin pan and cupcake liners. I always have a ton of mismatched cupcake liners on hand and use those whenever I’m making muffins.

A muffin tin with 12 cups of muffin batter.

The batter mixes up quickly and then the rhubarb is gently folded in to the mixture. I divided the muffin batter between 12 muffin cups and filled them each about 3/4 of the way full.

Next comes the crumble topping. You can make different types of crumble but I used a basic flour, butter, brown sugar, and cinnamon.

What can i add to the crumble topping?

As long as you keep a good ratio of butter to flour to sugar you can add many different things to your crumble. Add in a quarter cup of chopped nuts like pecans, walnuts, or almonds. Add in a quarter cup of oats. You could also add in a variety of spices like nutmeg, ginger, crystalized ginger, or allspice.

Once the crumble was made I sprinkled it on top of each muffin and gently pressed it down to make it stick. Then the muffins went into the oven.

A muffin tin with 12 baked rhubarb muffins.

The tops of the crumble should be golden brown when you take them out. If they are not you can broil the tops of the muffins under the broiler for 1-2 minutes, just watch carefully to make sure they brown and don’t burn.

More rhubarB recipes:

These muffins are the perfect combination of sweet and tart. The actual muffins have a beautiful crumb that is lightly sweetened along with the tart rhubarb.

The crumble topping adds a bit of spice along with a buttery crunch. It pairs so well with the tart muffins. These muffins are great for breakfast or an afternoon pick me up.

If you’ve tried my Rhubarb Crumble Muffins or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on: