Max + Leo Bake! Rhubarb Streusel Muffins
We are back baking with a new ingredient- rhubarb! Mummy came across these delicious Rhubarb Streusel Muffins from @cloudykitchen ‘s instagram.
We’ve never used rhubarb before so it was fun to try it, and although mummy found it delicious, the rhubarb itself was quite sour- so I (Max) had some other views ????
(We do not the rights to the music- Splice app)
Rhubarb Streusel Muffins
Recipe from @cloudykitchen
INGREDIENTS
Rhubarb Streusel
100g sugar
Zest of 1/2 an orange
1/2 tsp vanilla bean paste (optional)
100g all-purpose flour
Pinch of salt
70g unsalted butter, cold, cut into chunks
50g fresh rhubarb, sliced thinly
Rhubarb Muffins
250g all-purpose flour
200g sugar
2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 egg, at room temperature
130g full fat greek yoghurt
90g unsalted butter, melted and cooled
100g whole milk, at room temperature
1 tsp vanilla bean paste, optional
200g rhubarb, finely sliced.
For full instructions go to
Rhubarb Muffins
These fluffy, bakery-style rhubarb and marzipan muffins use flavours that are a little bit different, but they work so well!! Sweet, tangy and very moreish. And check out my secret ingredient to inject more rhubarb flavour whilst helping to get that perfect rise!
Free Printable Recipe Here:
Rhubarb Crumb Bars - Everyday Food with Sarah Carey
Rhubarb season isn't long -- so cook with it whenever you can! Today, I'm using it to create one of my favorite seasonal (and simple!) desserts: rhubarb crumb bars.
Sarah's Tip of the Day:
To make the bar's base, you'll combine rhubarb with flour, brown sugar, baking powder, salt, butter, confectioners' sugar, eggs, and vanilla. Next, you'll make a streusel from a bit more butter, brown sugar, salt, and flour. Sprinkle the topping on the rhubarb mixture, bake, slice, and serve this crowd-pleasing sweet treat!
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Prep Time: 25 minutes
Total Time: 1 1/4 hours, plus cooling
Makes 16
Serves 16
Ingredients:
For The Streusel
6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
1 cup all-purpose flour, (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/4 teaspoon salt
For The Cake
1/2 pound rhubarb, cut into 1/2-inch pieces
1 tablespoon light-brown sugar
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1/2 teaspoon pure vanilla extract
Directions:
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.
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Get the Full Recipe:
Nutritional Info: per serv (makes 16): 220 cal; 11 g fat; 3 g protein; 28 g carb; 1 g fiber
More Sweet Treat Recipes:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Rhubarb Crumb Bars - Everyday Food with Sarah Carey
Rhubarb Streusel Muffins With Orange And Cinnamon
In this video I’ll show you how to make rhubarb muffins with a hint of orange and cinnamon! Give this recipe a try and let us know how it turns out in the comments below!
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Printable recipe:
Recipe:
1 ½ cups rhubarb
1 2/4 cup flour
½ cup brown sugar
2 teaspoons baking powder
½ teaspoon salt
Zest from one orange
1 egg
¾ cup milk
¼ cup oil
2 teaspoons vanilla
Streusel:
½ cup flour
¼ cup brown sugar
¼ cup cold butter
¼ teaspoon cinnamon
3 tablespoons sliced almonds
1. Cut rhubarb into small pieces.
2. Add flour, brown sugar, baking powder, salt and the zest of one orange to a bowl and whisk everything together.
3. Add the egg, milk oil and vanilla and mix.
4. Add the wet ingredients to the dry and mix until almost combined. Add the rhubarb and continue mixing until there are no streaks of flour.
5. Add 12 liners to a muffin pan.
6. Add all the batter equally to each muffin liner.
7. To make the streusel, mix the flour, brown sugar, cold butter, cinnamon and sliced almonds together in a bowl with your hands.
8. Add the streusel to the top of each muffin until it’s all used up.
9. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center of the muffins comes out clean.
#rhubarbmuffin #rhubarb #samandfengcooking #homecooking #cooking #streusel #rhubarbstreuselmuffin
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Rhubarb Buttermilk Muffins With Streusel Topping
There is nothing quite like a rhubarb muffin- tangy, tender, and sweet- these rhubarb buttermilk muffins will quickly become your favorite recipe.
The buttermilk in these muffins gives a hint of tang, extra rise, and a soft texture- paired with the cinnamon-sugar streusel, you have a winning combination!
No fancy equipment needed here, mix them by hand and scoop them into your muffin tins. Mound streusel on top and bake!
This is a great recipe for spring when your rhubarb plant is producing in full swing and you need to use some up before it is wasted! If you have made all of the muffins, pies, and jams that you can take, check out my guides for preserving rhubarb including dehydrating and freezing.
Why Buttermilk?
Buttermilk is the ultimate secret weapon ingredient in baking recipes. The acidity in these rhubarb buttermilk muffins helps to break down strands of gluten and reacts with baking soda to create tender and well risen baked good. Slightly tangy and higher in calcium and protein than traditional milk, buttermilk seems like a no-brainer! Check out the full recipe to see how to make your own buttermilk using lemon juice or vinegar and regular milk.
Check out the full recipe here:
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#rhubarb
#buttermilkmuffins
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#Rhubarbmuffins