So… it’s officially Autumn which means I’m officially allowed to do Autumn-themed posts, right?! Okay, I know I’ve already done one or two but I got over-excited and couldn’t help it but you’ll be thanking me for this one, I promise!
The other day, a colleague of mine turned up to work with a HUGE bunch of rhubarb that she’d grown and wasn’t going to use so I snaffled some of it to make a rhubarb crumble with, then i decided to try making several little rhubarb crumbles instead. I’ll admit, my main reasoning behind this is because I’m nightmare with portion sizes when it comes to something as delicious as a rhubarb crumble so I thought these little ones would be perfect for that.
The recipe itself is to make and makes your kitchen smell incredible (Cinnamon, sugar and Rhubarb… yum!) so here’s how to make them for yourself:
For the crumble topping:
50g light muscovado sugar
50g plain flour
25g porridge oats
1 tsp ground cinnamon
For the muffin mix:
175g caster sugar
175g rhubarb, halved lengthways then diced
2 tbsp sunflower oil
1 tsp vanilla extract
200g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
- Pre-heat your oven to 200* and line a 12 hole muffin tin with cases (I used silicone ones because they’re reusable and more sturdy than paper).
- Stir together the rhubarb and sugar and leave to the side while you make the topping.
- Mix together the muscovado sugar, oats, flour and cinnamon then rub in the butter with your fingers until it’s clumpy.
- In a separate bowl, stir together the egg, buttermilk, oil and vanilla with the sugary rhubarb (it’s supposed to be a bit juicy!).
- Now, add in the flour, baking powder and bicarbonate of soda before spooning into your muffin cases
- Sprinkle the topping onto them (a good, thick layer works best) and pop them into the oven for around 15-18 minutes until golden or a cocktail stick inserted into the middle comes out clean.
- Let them cool down before eating (if you can!)
Please let me know if you try these out, I’m not going to lie, I’ve made a fair few batches so far and I just can’t stop!
Here’s another recipe you might enjoy: Lemon Drizzle Cupcakes