This week’s Market Monday post features rhubarb from Miller Farms in Platteville, Colorado. In addition to a CSA program, they host all kind of fun events throughout the year, including a huge Fall Harvest Festival complete with a petting zoo, hayrides, corn maze and more. I also picked up this great bit of information on their website. Every dollar you spend at a farm or local farmers market circulates through your local community 7 times!
I admit, I have never cooked or baked with rhubarb before. I love the beautiful red color, but aside from the always popular strawberry rhubarb pie, I wasn’t quite sure what to do with it.
It didn’t take long to decide on some kind of baked good, and since I’m always looking for quick breakfast ideas, muffins seemed like a perfect idea. I decided to cook down some of the rhubarb into a puree to use in the muffins, as well as including some finely chopped rhubarb pieces in the batter.
The oats, nuts, cinnamon and ginger (seriously–rhubarb and ginger were meant to be together!) all combine with the rhubarb for a tasty, and fairly healthy, breakfast treat. Although we’ve been enjoying them at all hours of the day! And they aren’t too sweet, which is another plus in my book. If you wanted an even healthier muffin, you could replace the streusel topping with some plain oats or nuts. But honestly, I’ve never met a muffin that wasn’t improved by a streusel topping! If you really love rhubarb, you could definitely add more finely chopped rhubarb to the batter.
This recipe will make 18-25 muffins, depending on how full you fill your cups. If you can’t eat that many in a few days time, they freeze well, so go ahead and make a whole batch!
For the muffins2 cups rhubarb, chopped
- 1/4 cup maple syrup
- 1 cup white sugar
- 2 cups flour
- 1 1/4 cups whole oats (not quick cooking)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 1/2 cup brown sugar
- 3/4 cup chopped pecans
- 1 cup canola oil
- 3 eggs
- 2 teaspoons vanilla
- 1/2 cup milk
- 1/2 cup finely chopped rhubarb
For the streusel topping3 tablespoons flour
- 1/2 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- 3 tablespoons butter, softened
- 1/2 cup chopped pecans
- In a medium saucepan over medium heat, combine the 2 cups chopped rhubarb, maple syrup and white sugar.
- Bring to a simmer and cook, stirring frequently, for 15-20 minutes, until rhubarb breaks down and you have a thick, chunky puree (you should end up with about 1 cup puree). Remove from heat and cool to room temperature.
- Preheat oven to 350 degrees. Line muffin tins with paper liners.
- In a large bowl, combine flour, oats, baking powder, salt, spices, brown sugar and 3/4 cup chopped pecans.
- In another medium bowl, whisk together the oil, eggs, vanilla and milk. Stir in the cooled rhubarb puree.
- Add the wet ingredients to the dry ingredients, along with the finely chopped rhubarb, and stir until just moistened. Spoon the batter into the prepared muffin tins, filling about 2/3 full.
- Prepare the streusel topping by combining the flour, brown sugar, spices and pecans in a medium bowl. Cut in the butter until the mixture resembles wet sand. Divide the streusel over the batter in the muffin tins.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are dark golden brown and a toothpick inserted in the center comes out clean.