- 18
- 15 mins
- 40 mins
Ingredients
- 2 cups rhubarb, chopped
- 1/4 cup maple syrup
- 1 cup white sugar
- 2 cups flour
- 1 1/4 cups whole oats (not quick cooking)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 1/2 cup brown sugar
- 3/4 cup chopped pecans
- 1 cup canola oil
- 3 eggs
- 2 teaspoons vanilla
- 1/2 cup milk
- 1/2 cup finely chopped rhubarb
- 3 tablespoons flour
- 1/2 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- 3 tablespoons butter, softened
- 1/2 cup chopped pecans
Preparation
Step 1
In a medium saucepan over medium heat, combine the 2 cups chopped rhubarb, maple syrup and white sugar.
Bring to a simmer and cook, stirring frequently, for 15-20 minutes, until rhubarb breaks down and you have a thick, chunky puree (you should end up with about 1 cup puree). Remove from heat and cool to room temperature.
Preheat oven to 350 degrees. Line muffin tins with paper liners.
In a large bowl, combine flour, oats, baking powder, salt, spices, brown sugar and 3/4 cup chopped pecans.
In another medium bowl, whisk together the oil, eggs, vanilla and milk. Stir in the cooled rhubarb puree.
Add the wet ingredients to the dry ingredients, along with the finely chopped rhubarb, and stir until just moistened. Spoon the batter into the prepared muffin tins, filling about 2/3 full.
Prepare the streusel topping by combining the flour, brown sugar, spices and pecans in a medium bowl. Cut in the butter until the mixture resembles wet sand. Divide the streusel over the batter in the muffin tins.
Bake in the preheated oven for 20-25 minutes, or until the muffins are dark golden brown and a toothpick inserted in the center comes out clean.