Rhubarb is my kryptonite. Don’t know why; I just have a weakness for it. I see rhubarb in the market or in a recipe and get all tingly and weak-kneed at the thought of its tart flavor. More times than Sous Chef cares to remember, he has been forced to silence the Siren Song wailing in my head by trekking to the market à la Lois Lane—or maybe Jimmy Olsen—for a bunch of its petioles. That is what happened when I came across the recipe for Rhubarb Muffins with Almond Streusel Topping in a Facebook post from Saveur Magazine two weeks ago. These muffins were worth Sous Chef’s otherwise superfluous trip to the market that day. They are made with sour cream and brown sugar, and the end result is a light and flavorful taste reminiscent of Rhubarb Custard Pie. Pair this with ice cream for a great dessert, or serve on their own for a breakfast snack or accompaniment to brunch. These muffins are quintessential Mother’s Day or Easter fare.
A special thank you this week to Pescetarian Journal for hosting Easter-Passover Feast for #SundaySupper!
Breakfast/Brunch
Colomba Muffins from Manu’s Menu
Strawberry Amaretto Coffee Cake from Savvy Eats
Strawberry Lemon Scones from The Wimpy Vegetarian
Spinach Bacon Breakfast Cups from Runner’s Tales
Appetizers:
Smoked Salmon Dip with Greek Yogurt and Capers from Shockingly Delicious
Colorful Delicious Deviled Easter Eggs from Hot Momma’s Kitchen Chaos
Butter-Braised Easter Egg Radishes from Culinary Adventures with Camilla
Egg Salad Deviled Eggs from Noshing With The Nolands
Savory and Sweet Breads:
Healthier Hot Cross Buns from A Kitchen Hoor’s Adventures
Whole Wheat Croissants from What Smells so Good?
Hot Cross Pretzels from Jane’s Adventures in Dinner
Italian Easter Bread from Curious Cuisiniere
Greek Easter Bread from Hip Foodie Mom
Garlic and Cheddar Swirled Brioche Rolls from Neighborfood
Paska Bread from Seduction in the Kitchen
Sides and Salads:
Aunt Ruthie’s Mashed Potatoes from Melanie Makes
Vegetarian Cornbread Stuffing from Pescetarian Journal
Mixed Greens with Hot Bacon Dressing from Cindy’s Recipes and Writings
Passover Kugel: Veggie-Style from Take A Bite Out of Boca
Syrnyk–Ukranian Sweet Easter Cheese from Cupcakes & Kale Chips
Main Dishes:
Pan Seared Lamb Chops from The Foodie Army Wife
Drunken Leg of Lamb with Rosemary Potatoes from Webicurean
Roast Leg of Lamb with Parsley Walnut Pesto from The Texan New Yorker
Italian Easter Torta from La Bella Vita Cucina
Desserts:
Passover Vegan Lemon Cheesecake from Killer Bunnies, Inc.
Lemon Meringue Pie from Cookin’ Mimi
Easter Basket Cupcakes from MealDiva
Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee
Layered Chocolate Mousse Cake from That Skinny Chick Can Bake
Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen
Rhubarb Meringue Cake {Rhabarberkuchen} from The Not So Cheesy Kitchen
Lemon Blueberry Basil Cupcakes from Brunch with Joy
Banana Carrot Cake Bread from Peanut Butter and Peppers
Individual Cakes with Peanut Butter Whipped Topping from Momma’s Meals
Gluten Free Easter Cupcakes from Gluten Free Crumbley
Lemon Coconut Bars from Magnolia Days
Lemon Icebox “Pie” from girlichef
Easter Basket Cupcakes from The Ninja Baker
Carrot Cake Sandwich Cookies from Pies and Plots
Carrot Bundt Cake with Cream Cheese Swirl from Alida’s Kitchen
Passover Chocolate Chip Cookie Bars from Food Lust People Love
Strawberry Filled Crepes from Try Anything Once Culinary
Rhubarb Almond Streusel Muffins from Confessions of A Culinary Diva
Best Wines for Easter/Passover Feast from ENOFYLZ Wine Blog
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5.0 from 2 reviews
Rhubarb Muffins with Almond Streusel
Print
Prep time
30 mins
Cook time
30 mins
Total time
1 hour
Author: Saveur Magazine
Recipe type: Breakfast, Muffins, Quick Breads
Cuisine: American
Serves: 18
Ingredients
•For Streusel:
•1/2 cup flour
•1/2 cup sugar
•2 tbsp. packed light brown sugar
•1/2 teaspoon lemon zest
•1/2 teaspoon kosher salt
•1/4 teaspoon almond extract
•4 tablespoons unsalted butter, cubed
•1/2 cup chopped almonds
•For the Muffins:
•Unsalted butter for greasing
•3 cups flour, plus more for pan
•2 teaspoon baking powder
•1/2 teaspoon kosher salt
•1/4 teaspoon baking soda
•1 cup sour cream
•1 cup sugar
•1/2 cup packed light brown sugar
•1/2 cup canola oil
•2 eggs lightly beaten
•1 vanilla bean, seeds scraped and reserved
•12 ounces rhubarb (approximately 2 medium stalks) cut into ¼” pieces
Instructions
For the Streusel: Whisk together flour, both sugars, zest, salt, and extract in a small bowl. Add butter and using your fingers, rub into almond mixture until smooth and large clumps form. Stir in almonds and transfer to refrigerator; chill until ready to use.
Preheat oven to 350 degrees.
For the Muffins: Grease and flour muffin pans; set aside. Whisk together 2¾ cups flour, baking powder, salt, and baking soda in a large bowl; set aside. In another bowl, whisk together sour cream, both sugars, oil, eggs, and vanilla seeds; pour mixture over dry ingredients and whisk until just combined. In a small bowl, toss remaining flour with rhubarb until evenly coated, and then stir into batter. Working in batches, place batter in muffing cups, break streusel up into medium-size clumps and sprinkle evenly over muffins. Bake until golden brown and a toothpick inserted in the middle of each muffin comes out clean, about 30 minutes. Let cool 10 minutes before serving.
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