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Rhubarb Crumble Muffins

We adore rhubarb and lament the fact that fresh rhubarb can only be found in the market a handful of weeks each year. Thus, when it appears, we get to work! We have made several batches of these easy and delicious muffins to put in the freezer so that we will feel less deprived a few months from now. We’ve also tucked away quite a bit of Rhubarb Curd, which is divine slathered atop the muffins for a double rhubarb fix!

Rhubarb Crumble Muffins

6 oz. caster (superfine white) sugar (¾ cup plus 2 tbs.)
6 oz. rhubarb, halved lengthways and diced (1½ cups)
2 tbs. vegetable oil
1 egg
1 tsp. vanilla extract
¼ cup buttermilk
7 oz. all-purpose flour (1½ cups)
1 tsp. baking powder
1 tsp. baking soda

For the crumble topping:

2 oz. light muscovado sugar* (¼ cup packed)
2 oz. all-purpose flour (½ cup plus 2 tbs.)
1 oz. rolled oats (¼ cup)
1 tsp. ground cinnamon
4 tbs. butter, cold

Heat the oven to 350°F and line 12 muffin cups with paper cases. In a large bowl, stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats, and cinnamon, then rub in the butter until clumpy with your fingertips.

Stir the oil, egg, vanilla, and buttermilk into the sugary rhubarb (don’t worry if it’s a little juicy.) Now, add the flour, baking powder, and baking soda. Stir well. Quickly spoon the batter into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 minutes, or until golden and a tester comes out clean. Cool on a wire rack.

*You may substitute dark brown sugar if light muscovado sugar is unavailable.

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