Rhubarb Muffins or Loaves

Discover the perfect balance of sweet and tangy with these delightful Rhubarb Muffins or Loaves, a versatile treat that can be baked in individual portions or as a soft, sliceable loaf. Bursting with chunks of fresh rhubarb, this recipe combines the tartness of the fruit with a moist, tender crumb thanks to rich buttermilk and a hint of vanilla. Topped with a buttery brown sugar cinnamon streusel for an irresistible crunch, these muffins or loaves are ideal for breakfast, brunch, or a satisfying snack. With just 15 minutes of prep time, you’ll love how simple it is to bake this crowd-pleaser that’s perfect for any occasion.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 0.5 teaspoons Salt
• 1 cups Granulated sugar
• 2 large Eggs
• 1 cup Buttermilk
• 0.5 cups Vegetable oil
• 2 teaspoons Vanilla extract
• 2 cups Fresh rhubarb, finely diced
• 0.5 cups Brown sugar
• 1 teaspoon Cinnamon
• 2 tablespoons Unsalted butter, melted

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease two 8x4-inch loaf pans if making loaves.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3

In another bowl, whisk together the granulated sugar, eggs, buttermilk, vegetable oil, and vanilla extract until well combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.

Step 5

Fold in the finely diced rhubarb until evenly distributed throughout the batter.

Step 6

In a small bowl, make the streusel topping by combining the brown sugar, cinnamon, and melted butter. Mix until crumbly.

Step 7

Fill the muffin cups or loaf pans with the batter, filling each about 3/4 full. Evenly sprinkle the streusel topping over each muffin or loaf.

Step 8

For muffins, bake in the preheated oven for 22-25 minutes. For loaves, bake for 40-50 minutes. The tops should be golden brown, and a toothpick inserted into the center should come out clean.

Step 9

Remove from the oven and allow to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	1344.7 grams (1344.7g)

Amount per serving	% Daily Value*
Calories	3413

Total Fat 148.20g	190%
Saturated Fat 37.80g	189%
Polyunsaturated Fat 67.70g
Cholesterol 461mg	154%
Sodium 3775mg	164%
Total Carbohydrate 488.80g	178%
Dietary Fiber 13.70g	49%
Total Sugars 287.80g
Protein 48.40g	97%

Vitamin D 209IU	1045%
Calcium 738mg	57%
Iron 14mg	80%
Potassium 1778mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 5.6%

Carbs: 56.1%