Justin LOVES, LOVES, LOVES rhubarb, so I'm sure there will be no shortage of rhubarb recipes on my blog. Since I was in the breakfast mood this week, I decided to make rhubarb muffins with a crumb cake top. These were so good that I had to freeze some of them so we didn't eat them all in one day!
The cake is fluffy, tangy buttermilk cake with a ton of diced rhubarb. It isn't too sweet because the crumb topping is a mixture of brown sugar, flour, cinnamon, ginger, and melted butter. The muffins take a bit longer than cupcakes to bake, so I would recommend checking them often. You would hate to under-bake these muffins because the rhubarb would be soggy in the middle.
Recipe for Rhubarb Crumb Cake Muffins