Ack. Its JUNE!! How did that happen so fast? This month seems like a big one - this little blog turns FOUR! My baby turns TWO, and Joel starts his second year of residency. Plus visits from both sets of grandparents, and all the other summer fun that is just about to start up.
For a long long time I have been smitten with rhubarb. It wasn't likely to happen because I can honestly say my mother never ever baked with it. But whenever rhubarb made its appearance at church potlucks, I was always sure to grab a piece. But I never had the opportunity to bake with it myself, and by the time I had my own kitchen, it seemed that rhubarb had fallen off the face of the earth. By the time I go to the farmers market it has disapeared. I seem to never find it at the grocery store, or when I do its $5 for a pound!!!!
For years now I have wanted to bake something with rhubarb. I always see all these other bloggers making beautiful tasty treats and I can never ever find any!!! So you can imagine my glee when I found it at the store for $2.50 a pound instead! It was sad, kinda limpy, and some of the stalks looked downright gross. As I was diligently looking through all the inventory (there had to be something useable in there!! There just had to be!) another woman came over and exclaimed about how gross and pathetic they looked. She gave me a look that said "I can't believe you are going to buy that", turned up her nose and walked away. I wanted to chase her down and tell her that I did in fact know good produce when I saw it, but I really really needed to buy this pathetic lot of rhubarb!! In the end I found four decent stalks (haha!). The good news is that I only used two for these muffins, so I have two leftover for something else! What shall it be?!
These muffins were a perfect use of my coveted rhubarb- packed with delicious juicy fruit bits and super moist, plus the fun additive of the ground almonds. I also really liked how the crumble was made on the stovetop! I might have to make my crumble that way again, it was very easy and made a great crumble!
Strawberry Rhubarb Crumble Muffins (adapted from Kitchen Heals Soul)
2 TBSP unsalted butter
1 TBSP sugar
1 1/2 TBSP flour
1 tsp cinnamon
pinch of salt
1/4 tsp vanilla
1 cup chopped rhubarb (about 1/2 inch pieces)
1 cup quartered strawberries
3-4 TBSP sugar, depending on the tartness of the fruit
2 tsp flour
6 tbsp sour cream
1 tsp vanilla extract
1 1/2 cups flour (I used 1 cup whole wheat)
1/4 cup ground almonds (you can buy ground or grind them yourself)
1/4 cup brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
5 TBSP unsalted butter, melted
Preheat oven to 350.
Line or grease a muffin pan and set aside.
Prepare the crumble topping in a small sauce pan by melting the butter and sugar.
Add the flour, salt, cinnamon and vanilla and stir until incorporated and forms a paste.
Transfer to a bowl to cool and set aside.
In a medium bowl combine the rhubarb, strawberry, sugar and flour and toss until the fruit is well coated.
In a large bowl whisk together the sour cream, eggs, and vanilla.
In a medium bowl whisk together the flour, ground almonds, sugar, baking soda, baking powder and salt.
Add the melted butter to the dry ingredients and stir until combined.
Add the rest of the wet ingredients, followed by the fruit.
Stir until just combined.
Spoon the batter into the muffin cups (there should be exactly enough for 12).
Sprinkle the crumble mixture over the batter.
Bake for 18 minutes or until done.