I am a big fan of rhubarb but the majority of the recipes I've eaten and made are super sweet. I was on the hunt for a new recipe to try where I could taste the rhubarb without being overpowered with sugar.
I found this muffin recipe and decided to give it a try. I thought there was an awful lot of sugar in the recipe so I decided to cut back on that. I also used applesauce instead of oil to make them a bit healthier. The muffins turned out well and tasted great.
When I initially made the muffins, I made two without the topping to determine if the brown sugar topping was necessary. It is :) While the muffins were edible without the topping, they were MUCH better with the topping so don't skimp there.
The biggest problem was that these muffins did not keep well. They still tasted good but the crunchy topping started to get mushy really quickly. The flavor was still good but the added texture of the crunch was nice, and missed once it was no longer there.
Substitutions/Additions made by Cooking After Class for Rhubarb Muffins:
- only used 1/2 cup sugar instead of 3/4 cup
- substituted unsweetened applesauce for oil
- didn't have any buttermilk so I placed 1 tablespoon of white vinegar in a one cup measuring cup and then filled it the rest of the way to 1 cup with milk. Let sit for 5 minutes before using your homemade buttermilk
Tips from Cooking After Class for making Rhubarb Muffins:
- Adding the sugar wasn't written out in the directions of this recipe...don't forget to add it with the dry ingredients :)
RECIPE: Brown Sugar Topped Rhubarb Muffins
Effort: Quick and Easy
Time: 35 minutes
Kids Comments: Good right away when the topping is crunchy
Make it Again: Maybe, they were good but the topping did not stay crunchy when stored. May keep looking for a new rhubarb muffin recipe.
