The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back every other Wednesday for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
When cleaning out my freezer this week, I struck gold. Tucked behind a Costco sized box of perogies, nestled in beside the final, frozen remnants of the great zucchini scourge of 2024, sat a beautiful bounty of frozen rhubarb. How long had it been there, lost in the frigid darkness? That is not for me to know. All that mattered is that I had found my prize, and knew in an instant that it was destined for greatness … streusel muffins.
These rhubarb streusel muffins are quick and easy to make. They’re perfect for breakfast, dessert, or study-time snacking. They also freeze really well, and taste great when microwaved with a bit of butter. So if you can’t foresee yourself eating two dozen muffins within a week, feel free to freeze them or simply cut the recipe in half.
Yields: 24
Prep time: 10-15 minutes
Cook time: 30 minutes
Ingredients
2 1/2 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1 cup white sugar
1 cup yogurt (plain or vanilla)
2 eggs (room temperature)
1/2 cup milk or non-dairy alternative
1/2 cup butter, melted and cooled
2 cups rhubarb, chopped (fresh or thawed from frozen)
Streusel topping
1/2 cup flour
1/3 cup brown sugar
1/2 cup oats (rolled, old fashioned, or quick oats)
4 tbsp butter, melted and cooled
Pinch of salt
Optional
You may like a firmer bite to the rhubarb pieces. Personally, I prefer a jammier texture. To do this, add rhubarb and 1/4 cup of the 1 cup of white sugar and cook on low in a pot, until reaching desired consistency. Let cool before adding to the batter.
Method
- Preheat the oven to 350F and line a muffin tin with your liners of choice (silicone, parchment, etc.)
- Combine all streusel ingredients together in a small bowl, using either a fork or your hands (just wash them first, please). Set aside.
- In a large bowl whisk together the dry ingredients for the muffins: flour, sugar, baking powder, and salt.
- Add yogurt to this mixture and stir gently.
- Using either a medium bowl or large glass measuring cup (as I do), combine the melted butter with the milk and eggs. Mix until well combined.
- Slowly add the wet ingredients to the large bowl, stirring as you go.
- Fold in the rhubarb.
- Using a ladle (or a large spoon, if you don’t have a ladle), add batter to the lined muffin tin — filling each cup just over 3/4 of the way full.
- Top with the streusel mixture.
- Bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean.
Elyssa is a BSc student, pursuing studies in Physical Geography while also entertaining her creative side within the visual arts. She is currently the Creative Director here with the Cascade. Having previously been an Illustrator, Production Assistant, and Production Manager, she's been around a while. In her free time she can often be found knitting and watching reruns of outdated shows from the 80s.
