Another rhubarb recipe! Adapted from smittenkitchen.com
- 1 egg
- 1/4 cup brown sugar
- 3 Tbsp. sugar
- 5 Tbsp unsalted butter, melted
- 3/4 cup low fat sour cream
- 1 cup white whole wheat flour
- 1/2 cup all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 cup rhubarb, diced
- 1/4 cup all-purpose flour
- 1.4 cup white whole wheat flour
- 1 Tbsp. sugar
- 3 Tbsp. brown sugar
- 1/4 tsp. cinnamon
- pinch nutmeg
- pinch salt
- 3 Tbsp. unsalted butter, melted
Preheat oven to 375 degrees. Spray muffin cups with non-stick spray or use liners.
Make streusel first. In a small dish, stir together all ingredients until crumbly. Set aside.
In large bowl, beat egg with both sugars. Whisk in butter, then sour cream. In a separate bowl, whisk together flours, baking powder, baking soda. Stir into wet ingredients until just combined. Fold in rhubarb and 1/3 of streusel mixture.
Divide batter into muffin cups. Sprinkle each remaining streusel mixture. Using the back of a spoon, press down lightly on streusel to make sure they stick. Bake for 15 to 20 minutes, or until toothpick comes out clean. Cool in pan for 2 minutes, then remove to cooling rack.