Rhubarb Muffins & Rhubarb Crisp

Our rhubarb has been ready for a few weeks now but I haven't had much free time to do anything with it. This morning I made a rhubarb crisp for the freezer and two dozen rhubarb muffins. I've made rhubarb crisp before but found that it had too many steps so I altered another recipe.  I haven't tried it yet since it's in my freezer but I will keep you posted.  The muffins turned out awesome. Enjoy the weekend everyone!


Rhubarb Crisp Ingredients (Yield: 8 servings)
3/4 cup sugar

3 tablespoons cornstarch

4 cups sliced fresh rhubarb

1 cup quick-cooking

1/2 cup packed brown sugar

1/2 cup butter, melted

1/3 cup flour

1 1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

Method

In a large bowl, combine sugar and cornstarch. Add rhubarb and toss to coat. Spoon into an 8-in. square baking dish.  In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender.


Rhubarb Muffin Ingredients (Yield: 18-24 muffins)        

Makes servings USMetricAdjust Recipe (Help)

2 1/2 cups flour                                                                     

1 teaspoon baking soda                                                                     

1 1/2 teaspoons baking powder                                                                     

1/2 teaspoon salt                                                                     

1 1/4 cups brown sugar                                                                     

1/2 cup unsweetened apple sauce (or vegetable oil)                                                                     

1 egg                                                                     

1 teaspoon vanilla extract                                                                     

1 cup milk + 1 tablespoon vinegar, let sit for 5 mins (didn't have buttermilk on hand)                 

2 cups diced rhubarb     

Topping Ingredients                                                                                                               

1 tablespoon melted butter                                                                     

1/3 cup white sugar                                                                     

1 1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg                                                                     

Method

Preheat the oven to 350 degrees F. In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, apple sauce, egg, vanilla and milk/buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix with wooden spoon until just until blended. Stir in the rhubarb. Spoon the batter into greased muffin tins, filling almost to the top. In a small bowl, stir together the melted butter, white sugar, cinnamon and nutmeg and sprinkle about 1 teaspoon of this mixture on top of each muffin. Bake about 25 minutes. Let cook before removing from pan.