Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

In 'Tate's Bake Shop Cookbook'

Ingredients Nutrition

Directions

  1. Preheat oven to 375°; grease 12 3 x 1 1/2 inch muffin cups.
  2. Make the topping: mix the flour, sugar, and cinnamon together in a bowl; mix in the butter with your fingers or a pastry blender until the mixture forms small crumbs; set aside.
  3. Make the batter: mix the rhubarb and sugar together in a bowl; set aside.
  4. Mix the flour, baking powder, and salt together in a small bowl; set it aside.
  5. Beat the butter and sugar together until they are light and fluffy, about 2 minutes.
  6. Add in the eggs and vanilla; beat until they are fluffy, about 1 minute.
  7. Slowly mix in half the flour mixture until it is incorporated, then half the milk; mix it and scrape down the sides of the bowl; repeat.
  8. Fold in the rhubarb mixture.
  9. Divide the batter evenly into the prepared muffin cups.
  10. Distribute the crumbs evenly on top of each muffin.
  11. Bake them for 20 minutes or until a cake tester inserted into the center of one muffin comes out clean.
Most Helpful

Superb muffins using one of my favorite fruits this time of year when the rhubarb is plentiful. I especially like the crumb topping. :-) I should mention my muffins took a full 30 minutes to bake.

CoffeeB April 15, 2010

I used frozen rhubarb and it worked great! These are excellent muffins and I look forward to making them again. Next time I may add some nuts to the crumb topping, cause I love nuts in muffins!

cariannhillsgrove April 06, 2010