Anyone for Rhubarb?

Along with the tulips and daffodils, nothing speaks spring more than garden fresh rhubarb.

When working in the garden one morning, I heard the delightful squeals from two of my younger children.

"Mom! The rhubarb is ripe! Can we have some?"

Absolutely. The first harvest of the year. After showing off their prize, another question followed.

"Mom, are you going to make those delicious strawberry rhubarb muffins?"

Absolutely. I don't know what it is, but I get a rush of satisfaction whenever my children request a specific recipe, especially one that involves something from the garden.

Strawberry Rhubarb Muffins

For this recipe you will need:

1/2 c. plain greek yogurt or sour cream

1/4 c. oil

1 egg

1 1/3 c. whole wheat flour

2/3 c. brown sugar

1/2 tsp. baking soda

1/4 tsp. salt

1 c. chopped strawberries

1 c. chopped rhubarb

Streusel topping:

1/4 c. chopped pecans

1.4 c. brown sugar

1/2 tsp. cinnamon

2 Tb. cold butter

Preheat oven to 350 degrees. Cream the yogurt (or sour cream), oil, and egg together until smooth. Mix in the dry ingredients.

Last but definitely not least, add the strawberries and rhubarb.

Spoon into a prepared muffin pan.

Tip: I have found that when I'm dealing with a streusel topping, I'd rather spray the muffin pan with non-stick spray rather than use paper muffin cups. It is a little easier to get the muffins out and you don't have to deal with finding pieces of torn muffin cup when biting into your muffin.

For the streusel topping mix all the ingredients together and sprinkle on top of the muffins. Bake for 25 minutes or until a toothpick comes out clean. Let the muffins cool in the pan for 5-10 minutes before taking them out. Try to not overindulge and be sure to share some with the kiddos!