rhubarb muffins with cardamom and cinnamon struesel topping

rhubarb muffins

I have declared my passion for rhubarb many times in recent years and I am remaining faithful to my stalky, rosy hued love, with these tart, fragrant and sumptuous muffins. I so look forward to my Spring fling each year with rhubarb and I have already made these muffins several times since the rhubarb season started. I plan to keep right on making them, .. why?... because they keep getting eaten!

This version is based on this recipe from Chowhound with slight variations. Since all of us in this household take them "to go" for breakfast or in lunches, I’ve swapped in some ground oatmeal and whole wheat pastry flour for some of the regular flour, for a little enrichment.

These muffins are moist and satisfying and will keep for several days, although I doubt you’ll have them around for that long.

rhubarb muffin

Makes: 12 muffins


For the streusel

  • 6 tablespoons unbleached white flour
  • ¼ cup brown sugar
  • ¼ teaspoon cardamom
  • ¼ teaspoon cinnamon
  • dash of salt (I like coarse grain)
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • 2 tablespoons coconut

rhubarb topping

For the muffins

  • 1 1/2 cups small diced rhubarb (about ½ pound)
  • ¾ cup organic sugar (separated)
  • 2/3 cups unbleached white flour
  • 1/3 cup whole wheat pastry flour
  • 1/3 cup ground whole flake organic oatmeal (I put some in a jar and use my immersion blender to grind)
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • ¼ teaspoon cinnamon
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 large egg
  • 1 teaspoon vanilla
  • 3/4 cup plain whole-milk Greek yogurt



for the struesel

Whisk flour, sugar, cardamom, cinnamon, coconut and salt in a medium bowl until combined.

Cut in the butter, then use your fingers to make a coarse meal.

Set aside or if your kitchen is warm, refrigerate.


for the muffins

Place rack in the middle of the oven and preheat to 375°F.

Use a non-aerosol spray to oil a 12 cup muffin tin. (I would not use muffin papers as you’ll lose too much of the yummy browned part of the muffin).

Put chopped rhubarb in a bowl with 1/4 cup of the organic sugar. Toss well and let sit to macerate while you are preparing the rest of the batter.

Whisk the flours, ground oatmeal, baking powder, baking soda, salt, cinnamon and cardamom in a large bowl.

Put the remaining 1/2 cup sugar, melted butter, egg, vanilla, and yogurt in a separate medium bowl and whisk until well combined.

Add these wet ingredients to to the flour mixture and stir just until combined.

Add in the rhubarb and sugar mixture with a few strokes.

Spoon into the muffin tins and sprinkle on some the streusel topping, pressing down slightly so it stays put when baking.

Bake about 20 minutes or slightly longer. Muffins are ready when golden and a toothpick when inserted into the middle of one of the muffins comes out clean.

Let cool for 10 minutes or so before carefully removing from the muffin tin.

Enjoy - celebrate and Viva La Rhubarb.

rhubarb muffin