Rhubarb Muffins with Oatmeal Crumb Topping

After trying to figure out how to use my extra rhubarb, I decided upon these rhubarb muffins.  Oh how I love a good muffin at any time of day!  These muffins are a perfect mixture of tart and sweet. 

Rhubarb Muffins with Oatmeal Crumb Topping

Ingredients:
Muffin:
2 cups all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
1/2 cup unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

Topping:
1/4 cup butter
1/2 cup brown sugar
1/4 cup + 2 Tablespoons flour
1/4 cup + 2 Tablespoons oatmeal (any type but instant)
1/4 teaspoon cinnamon
1/8 teaspoon salt

Directions:
Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.

Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.

Make the topping: In a large mixing bowl, combine all the topping ingredients except the butter. Cut butter into mixture with a pastry blender or two butter knives until mixture resembles coarse bread crumbs.  Generously top muffins with the topping.  Lightly press the topping into the muffin batter.

Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.

Recipe Source:  adapted from Fine Cooking, topping recipe from Food.com

Strawberry Rhubarb Pie with Oatmeal Crumb Topping

There is nothing like a sweet, warm, fresh berry pie!  A la mode this little baby and you've got yourself a completely fantastic dessert.  This pie was so easy to make and tasted so, so good.  I just love rhubarb desserts!  So I do have a tip on using rhubarb that my mom gave me which I love.  Any of you had the problem with rhubarb being too crunchy or hard for the dessert after it is cooked?  Now, thanks to my mom, I always pre-cook the rhubarb before I put it in the pie or any dessert.  I cook it in the vegetable steamer in a pan for 6 minutes until it is softened.  I've found that if I do this, the rhubarb ends up soft and perfectly blended in with the dessert.  Ya know what I'm sayin'?  Cooking it before hand has been a perfect solution for me. 

Strawberry Rhubarb Pie with Oatmeal Crumb Topping

Ingredients:
Pre-cooked Pie Shell

Pie:
2 cups strawberries, sliced
3 cups rhubarb, chopped into 1/4" pieces
1 cup sugar
1/4 cup cornstarch

Topping:

1/4 cup butter
1/2 cup brown sugar
1/4 cup + 2 Tablespoons flour
1/4 cup + 2 Tablespoons oatmeal (any type but instant)
1/4 teaspoon cinnamon
1/8 teaspoon salt

Directions: 
1.  Preheat oven to 400 degrees.

2.  Fill a medium pot with a little bit of water (just enough to steam the rhubarb).  Place a vegetable steamer inside the pot.  Put sliced rhubarb in vegetable steamer, cover with lid, and steam rhubarb for 6 minutes or until tender. 

3.  In a large bowl, mix together the rhubarb, sliced strawberries, sugar, and cornstarch.  Mix until well blended.  Pour the filling into the pre-cooked pie crust. 

4.  Make the crumb topping: In a large mixing bowl, combine all the topping ingredients except the butter. Cut butter into mixture with a pastry blender or two butter knives until mixture resembles coarse bread crumbs.  Spread the crumbs over the top of the pie filling. 

5.  Put foil around the edges of the pie crust so that the edges don't overcook.  Cook the pie on the center rack for 45-60 minutes at 400 or until the crumbs are a deep golden brown.  (My oven cooks hot and was done at 45 minutes maybe even less.)

6.  Now cut yourself a monstrous piece of warm pie, load it with ice cream, and enjoy!  ****Kimmy's disclaimer--Doing this everyday is not good for your diet.  There....now I've cautioned you. 

Recipe:  My little creation

Linked to:  Made it on Monday, Full Plate Thursday, Sweets for a Saturday