Do i need to peel rhubarb before baking?

young, thin rhubarb usually does not need peeling, just wash it and cut it into roughly 1 cm pieces. for thicker stalks, pull off the coarsest strings so the muffins stay nice and tender.

How do i get the streusel really crunchy?

use cold vegan butter and only knead it briefly with the flour, sugar and cinnamon until coarse crumbs form. if you work it too long it turns soft. scatter the crumbs generously over the muffins so they bake up crisp.

Can i swap the rhubarb for another fruit?

yes. instead of rhubarb you can use 200 g apples, mixed with 1 tsp cinnamon and the juice of half a lemon and left to sit briefly. since apples are sweeter, you can reduce the sugar to 150 g.

How long do the rhubarb muffins keep?

stored in a well sealed tin the muffins stay moist for 2–3 days. they also freeze beautifully, just let them thaw and warm them briefly in the oven so the streusel turns crunchy again.

Which sugar works best?

i like coconut blossom sugar best because it adds a lovely caramel note. you can just as easily use cane sugar or regular raw sugar, the muffins stay wonderfully moist either way.

Rhubarb Streusel Muffins – moist & vegan

Hello Lovelies, we longed for it and now it's finally here: springtime! And with it not only the first blooming trees and flowers, the sun that is finally warming us a bit more, but also delicious fruits and veggies, that are back in season now. Every year I look forward to two of them especially: rhubarb and asparagus! I love the taste and have many sweet memories from my childhood with both of them. Since they are in season only for a short period of time I always try to make the most of it and so I would love to share many recipes involving one of the two ingredients over the next weeks.

Since we wanted to bake something for the weekend, rhubarb will make the start. I already made a rhubarb-ginger-raspberry compote last week (will share the recipe and some ideas how to use it with you as well soon). We made delicious rhubarb muffins with streusel. Perfect for a first spring picknick, or to take with you as we did on our train ride to south of Switzerland this weekend.

Rhubarb streusel muffins on a round cooling rack, freshly baked from above

Rhubarb streusel muffins dusted with sugar, served beside tulips

You can also use apples in stead of rhubarb:

200 gr apples

1 tsp cinnamon

juice of 1/2 lemon

peel und cut the apples in cubes
in a bowl mix with cinnamon and lemon juice
you can reduce the amount of sugar tp 150 gr since the apples are sweeter

The muffins turned out really fluffy but still moist thanks to the rhubarb. And I also love that the tartness of the rhubarb balances out the sweetness of the streusel. The best part for me was the crispy top with the streusel of course, I already love them since my childhood. The muffins taste delicious just as they are, or you can add some powdered sugar or whipped cream and some compote - I loved them this way, almost like cupcakes and such a treat. I used coconut blossom sugar, since I really like the caramel flavor, but you could also substitute it with another kind of sugar.

Rhubarb streusel muffin cut open with cream and jam on top, close-up

I hope you all could enjoy a sunny weekend and maybe you are going to make some rhubarb muffins to enjoy them in the sun this week! You can read more about our adventure in Ticino very soon here on the blog.

If you love baking with rhubarb as much as i do, you should definitely also try my rhubarb crumble cake for the whole family or the fruity rhubarb berry crumble. And for a special spring dessert, i can really recommend my strawberry rhubarb tiramisu so you make the most of the short rhubarb season.

If you have Pinterest, you can find me here and pin this picture if you like:

Muffins English 2

Rhubarb Streusel Muffins

Verena's notes