Rhubarb is popular for its bright red color, natural tart flavor and the way it compliments well with many foods. It is often combined with fruit or sugar in muffins, cakes, breads, pies, and sauces. The peak season for rhubarb is early summer but it can be frozen and used in recipes throughout the year.
This rhubarb muffin recipe was adapted from Fine Cooking. In my version, I substituted part of the white flour for almond flour, decreased the amount of sugar, and added almond slices to the topping resulting in a muffin that is moist and has the tartness and the natural sweetness of rhubarb.
Rhubarb and Almond Muffins
- 1 1/2 cup all-purpose white flour sifted
- 1/2 cup super fine almond flour sifted
- 1/2 cup white sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 large eggs lightly beaten
- 8 tablespoons unsalted butter melted and slightly cooled
- 1/2 cup sour cream
- 1/2 cup plain non-fat Greek yogurt
- 1 teaspoon vanilla
1 1/2 cup chopped rhubarb (1/4 inch in size)
Clean and rinse rhubarb under cool water, trim and lightly peel off outer fibrous layer.
- 3 tablespoons of granulated sugar
- 1/2 teaspoon of cinnamon
- 1/3 cup sliced almonds
Preheat oven to 400 degrees Fahrenheit
Line a standard 12 cup muffin tin with paper liners.
- In a large mixing bowl combine the flour, sugar, baking powder, baking soda, and cinnamon and whisk to blend.
- In a medium bowl whisk together the sour cream, melted butter, eggs, and vanilla until smooth.
- Add the sour cream mixture into the dry ingredients with a spatula until the batter just comes together. Do not over mix.
- Gently stir in the diced rhubarb. The batter will be thick.
- Spoon the matter evenly into the muffin cups.
- Top each muffin with sliced almonds.
- Prepare topping: In a small bowl mix together 3 tablespoons of sugar with a 1/2 teaspoon cinnamon. Sprinkle topping over muffins.
- Bake muffins on a center rack for 15 to 20 minutes. Remove from the oven and cool for 5 to 10 minutes. Transfer muffins to a wire rack.