Summer Baking Series Part IV
Rhubarb and I have a love/hate relationship. When it makes its way into grocery stores and farmers markets during the summer months…LOVE. When it goes into hiding for the other 9 MONTHS of the year…HATE. Therefore, I try to capitalize on this beautiful stalky/fruit/vegetable when it does grace my presence during the summer. I decided that I would try and go away from the typical strawberry-rhubarb pie (although DELICIOUS), and Deb from smitten kitchen knew my heart and created this beautiful dish that could easily also be made into a loaf.
Adapted from Smitten Kitchen
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1 tablespoon granulated sugar
3 tablespoons light or dark brown sugar
1/4 teaspoon ground cinnamon
Pinch of nutmeg
Pinch of salt
3 tablespoons unsalted butter, melted
1 large egg
1/4 cup light or dark brown sugar
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted and cooled to lukewarm
3/4 cup sour cream
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)
You could also change the portion of white flour/wheat flour but I liked my mix just fine. 🙂
1) Preheat oven to 375°F. Butter 12 muffin cups.
2) Make streusel: In a small dish, stir together flours, sugars, spices and salt. Stir in butter until crumbly. Set aside.
3) Make muffins:
a) Mix egg in the bottom of a large bowl with both sugars.
b) Whisk in butter, then sour cream.
c) In a separate bowl, mix together dry ingredients: flours, baking powder and baking soda
d) Stir dry ingredients into the sour cream mixture, mixing until just combined.
f) Divide batter among prepared muffin cups.
g) Sprinkle each muffin with remaining streusel. Make sure they aren’t falling all over the place!
h) Bake for 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.
i) Cool them completely.
j) Share and Enjoy!!!