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If you ever come to Germany you’ll find a lot of people going crazy over rhubarb and (white) asparagus. You probably won’t understand it. So here’s why. We still have seasonal eating. There’s a lot of stuff we can only get during a short period. The season asparagus ends on the 24th of June each year. After that there is no more asparagus. And no more rhubarb. I am not kidding. It’s over. So I made these Rhubarb Muffins with Streusel Topping to use up my last stalks and then move on to berry and zucchini season.
So it’s the end of rhubarb season and I gotta bake something. Although I almost don’t dare to turn on the oven these days. We are facing a serious heat wave. The temperature will reach almost 40°C tomorrow and I am not looking forward to it. And, no. We don’t do air conditioning for private homes over here. It just was never necessary. And it’s probably not doing the environmen any good, too. My workplace is hot, too. There is almost no escape from the heat. But, it’s also summer. I love summer! All the fresh produce, the light meals we eat, the ice cream. It’s good! And I still wanna bake.
These muffins are made from a pretty basic recipe. They are moist and soft. And yes, if that rhubarb dissapeared from your grocery stores and those garden people you know you tell you that you cannot eat their rhubarb anymore, you can use something else. As you guessed from my pictures, strawberries are great. Or other berries like gooseberries and fresh currants. You could even use apples or leave out the fruit altogether and add some chocolate chips. Do whatever you want with this!
200 g rhubarb, finely sliced
1 heaping tablespoon corn starch
50 g sugar
280 g flour
150 g sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
320 ml soy milk
80 ml oil
90 g flour
50 g sugar
50 g coconut oil, soft
Line 12 muffin tins or grease them.
Preheat the oven to 200°C.
In a bowl, combine rhubarb, corn starch, and sugar. Mix and set aside.
In a second bowl, combine flour, sugar, baking powder, baking soda, and salt.
Add soy milk and oil and mix to combine.
Now add the rhubarb mixture.
Pour into the prepared tins.
For the streusel topping, combine flour, sugar, and coconut oil.
Mix with your hands until the mixture starts clumping.
Sprinkle on top of your muffins.
Bake for about 20 minutes or until an inserted toothpick comes out clean.
Let the muffins cool in their pans for about 15 minutes before removing them.