Rhubarb Muffins with Streusel Topping

Recipe submitted by the Gaultier family, egg farmers from Notre Dame Des Lourdes, MB


2 cups rhubarb
2 ½ cups flour
1 cup sugar
4 tsp baking powder
½ tsp salt
2 eggs, beaten
1 ½ cups milk
½ cup butter (melted)
2 tsp vanilla

Streusel topping:
6 Tbsp flour
6 Tbsp butter
6 Tbsp brown sugar
½ tsp vanilla


Preheat oven to 350°F.  Grease 24 muffin tins or line with paper liners.

Combine flour, sugar, baking powder and salt in a large bowl. In a small bowl, whisk egg, milk, vanilla and melted butter. Make a well in the dry ingredients and add the wet ingredients. Stir until just moistened.

Fold rhubarb into the batter; do not overmix. Fill each muffin tin 2/3 full. Top with streusel topping.

Bake for 18-20 minutes or until toothpick comes out clean. Remove from muffin pan and cool completely.

This recipe has been provided by the Gaultier family and has not undergone nutrient analysis by MEF.