Rhubarb Crumb Muffins are slightly dense with a nice thick buttery crumb topping that stays crispy on top with a slight burst of sour rhubarb coming through in each bite.
One of my favorite food memories from elementary school was the apple or cherry crisp. The topping made it the best mouth feel ever with the crispy buttery bites of topping over the fruit. It isn’t often that you remember a school lunch menu with delicious as a part of its vocabulary, but at my school, the “crisp” was what would always make me want to buy my lunch!
Rhubarb has always been something I look forward to every spring. I used to have an abundant supply of it back home. I could walk out my back door and pick a few stalks and in no time have a Rhubarb Pie or Rhubarb Custard Bars at our ready!
Gone are the days of free rhubarb for me. At least until I can get the green thumb and get a plant to survive. I’ve had no luck the last couple of years with Rhubarb plants. I do want to try again this year and will pray that the third time’s a charm! Lucky for me I found some rhubarb recently in our local grocery store and was able to try my hand at these muffins. I was inspired by a Strawberry Crumb Muffin recipe I found in Taste of the South: Cast Iron Edition magazine I had purchased awhile back.
The muffin itself is not a “normal” muffin texture. It is a bit on the heavier side, more dense. There is a significant amount of crumb topping for the muffins and the instructions stated to “press” the topping into the muffin. I loved the crown of crispy topping as a result!
What food or flavor do you find irresistible that brings back comforting memories for you?
- 2-1/2 cups Fresh Cut Rhubarb
- 1 cup firmly packed light brown sugar
- 1/2 cup unsalted butter
- 2 large eggs, lightly beaten
- 2-1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon lime zest
- 1 teaspoon lime juice
- 6 tablespoons unsalted butter, melted
- 1 cup all purpose flour
- 3/4 cup firmly packed light brown sugar
- 1/2 cup sliced almonds
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup confectioners’ sugar
- 2 tablespoons lime juice
- Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
- In a large saucepan over medium heat, warm the butter, brown sugar, and rhubarb. Once it comes to a slow simmer, remove from heat and let cool.
- Once rhubarb mixture has cooled, whisk in eggs. In a medium bowl, combine flour, baking powder, cinnamon, salt and lime zest. Add flour mixture to rhubarb mixture, stirring to combine. Stir in lime juice.
- Divide batter evenly between prepared muffin cups.
- For topping: in a small bowl, stir together melted butter, flour, brown sugar, almonds, cinnamon, and salt with a fork until crumbly. Sprinkle topping over batter filled cups, pressing topping into batter.
- Bake until a wooden pick inserted in center comes out clean, about 20 minutes. Let cool in pan 5 minutes. Remove from pan and cool completely on a wire rack.
- To make the glaze: In a small bowl, whisk confectioners sugar and lime juice together until smooth. Drizzle over muffins.