Rhubarb Crumble Muffins to Welcome the Spring Season

Baking, garden dreams, and the joy of homemade treats!

I was delighted to see rhubarb make its return to our local supermarket. I picked up a pack and immediately started thinking about how to use it. It also made me realise how much I’d love to grow my own - rhubarb can be a little pricey! So, I’ve just ordered a plant for our garden, and I’m hoping it settles in well. With any luck, I’ll soon be making recipes with homegrown rhubarb!

This recipe came together through a mix of inspirations. My kids love yoghurt cake, and over the years I have made many variations. My husband and I (along with three out of our four children) adore a good crumble, so I wanted to bring in a little of that comforting, crumbly topping. And, finally, I love a good throw-it-all-in recipe, which is why I often use cup measurements, though I did weigh the rhubarb for precision.

This recipe makes 16 small muffins (or large fairy cakes). I used silicone moulds, as they’re easier to handle and perfect for freezing packed lunches. If you’re using larger muffin cases, you should get around 12, though you may need to adjust the baking time slightly. You could also bake this as a loaf cake - it should take about 45 minutes, depending on your oven.

Rhubarb Crumble Muffins

Ingredients

• ½ cup plain/Greek yogurt

• 1 cup sugar

• 1½ cups self-raising flour

• 3 eggs

• ½ cup oil

• 1 tsp vanilla extract

• 1 tsp baking powder

• 200–250g diced rhubarb

To top:

• Oats

• Brown sugar

Method

1. Preheat the oven to 180°C (350°F).

2. Chop the rhubarb into small cubes, lightly dust with flour to stop the rhubarb from sinking in the cooked batter and set aside.

3. In a bowl, mix the yoghurt, eggs, oil, sugar, flour, baking powder, and vanilla extract until well combined.

4. Stir in the diced rhubarb.

5. Fill the muffin cases about ⅔ full and sprinkle a little oats and brown sugar over the top.

6. Bake until golden and cooked through - around 20-25 minutes for muffins, or longer if baking as large muffins or a loaf cake.

They’re best enjoyed warm from the oven, but they’ll keep for a few days in an airtight container. They also freeze well, pop into a packed lunchbox at night, and it’ll be defrosted and ready to eat the next day. These muffins got a big thumbs up from our rhubarb crumble lovers. I love the lighter texture of yoghurt cake combined with the tartness of rhubarb and the sweetness of sugar.

Happy baking! Let me know if you give them a try, I’d love to hear how they turn out.

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