• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Start Here
  • About
  • Contact
  • Podcasts
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
Everyday Gluten Free Gourmet
  • Recipes
  • Cooking Classes
    • Gift Certificates
    • Testimonials
  • Videos
  • Lifestyle
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Start Here
  • Recipes
  • About
  • Contact
  • Podcasts
  • Videos
  • Lifestyle
  • Cooking Classes
    • Gift Certificates
    • Testimonials
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    • Cinde wearing a white Everyday Gluten Free Gourmet apron; standing at the counter chopping tomatoes, peppers and cucumber.
      How To Cook A Meal For A Celiac
    • Food Allergy Survival Kits made with an eraser, a penny, a marble, a elastic, a paper clip and a small heart to match the saying on the printed card inside.
      Food Allergy Club at School
    • Someone holding a full sheet of pasta in front of the hand-cranked pasta machine.
      Homemade Gluten Free Pasta Dough
    • Gluten Free Chicken Pesto Pasta in a blue bowl
      Chicken Pesto Pasta
    • A card listing many edible flowers you can grow surrounded by fresh edible flowers from my garden.
      How to Use Edible Flowers in the Kitchen
    • If you went to the trouble of cutting brownies with perfect edges you get to eat all the leftover edge pieces. I say it's worth it every time!
      Chocolate Cheesecake Brownies
    • Gluten free recipes for Cinco De Mayo
      Cinco De Mayo Recipe Ideas
    • A metal rack with cheese buns and someone pulling one apart showing how stretchy they are.
      Brazilian Cheese Bread (Pão de Queijo)
    • A bottle of Balsamic Glaze vs Balsamic Vinegar surrounded by fresh tomatoes, basil, bocconcini and olive oil.
      Balsamic Glaze vs Balsamic Vinegar
    • Grilled Salmon with West Coast Dill Barbecue Sauce on top of cooked asparagus with a purple pansy garnish.
      Grilled Salmon with West Coast Dill Barbecue Sauce
    • Asparagus with Black Bean Butter Sauce
      Asparagus with Black Bean Butter Sauce
    • Dinner Club Thai Menu
      Dinner Club: A Thai Menu
    Home » Recipes » Baking

    Rhubarb Streusel Muffins

    Published: Mar 29, 2020 · Modified: Jul 12, 2023 by Cinde LittleThis post may contain affiliate linksLeave a Comment

    Jump to Recipe Print Recipe

    Rhubarb Streusel Muffins, and anything rhubarb, reminds me of spring. That's when rhubarb starts to poke out of the ground, most often around the snow. It is a miraculous sign of life that amazes gardeners year after year.

    Contents show
    1 PIN for later...
    2 Free Rhubarb
    3 Can I Freeze Rhubarb and Streusel Topping
    4 Get The Tools
    5 More Muffin Recipes
    6 Rhubarb Streusel Muffins
    6.1 Ingredients 1x2x3x
    6.1.1 DRY INGREDIENTS
    6.1.2 WET INGREDIENTS
    6.1.3 STREUSEL TOPPING
    6.2 Instructions
    6.2.1 DRY INGREDIENTS
    6.2.2 WET INGREDIENTS
    6.2.3 STREUSEL TOPPING
    6.3 Notes

    In my garden the ground is frozen well into April, my rhubarb slowly grows in May and then it thrives all summer. It is spring weeks before I will have enough rhubarb to cook with so that's when I look in the bottom of the freezer. Usually I can find some already chopped up rhubarb ready to cook with.

    PIN for later...

    Rhubarb Streusel Muffins and Rhubarb Coffee Cake

    This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.

    Free Rhubarb

    There's something Canadian about rhubarb. In the summer I pick a few stalks from my rhubarb patch here and there. I give some away and I chop some for the freezer. I never pick all of it because I love the crazy look of those gigantic rhubarb leaves all summer long, some leaves grow to be three feet across.

    Those giant leaves remind me of us kids running around the yard wearing rhubarb leaves on our heads. Our neighbours dipped the long stalks in small dishes of white sugar and ate it like that. (I didn't.) My mom stewed rhubarb plus baked pies, crisps and cakes. Sometimes I wonder if anyone even likes rhubarb, it's just a weed growing in gardens and back alleys everywhere. But now that farm-to-table and grow-your-own are catching on it's food for the picking.

    My go-to rhubarb recipes are these muffins, my Strawberry Rhubarb Crisp and Rhubarb Coffee Cake. I might try a new rhubarb recipe, sometimes something weird, but I definitely make these ones every spring and summer. My rhubarb patch is prolific so if you're ever in the neighbourhood just come by and ask for some. I'm happy to give it away.

    A Rhubarb Strawberry Crisp for Canada Day.
    Rhubarb Strawberry Crisp
    Pieces of Rhubarb Coffee Cake stacked in front of a giant rhubarb leaf.
    Rhubarb Coffee Cake

    Can I Freeze Rhubarb and Streusel Topping

    The streusel topping is that delicious, sweet crumble seen on coffeecake, muffins and pies. It is often made with wheat flour but it doesn’t need to be. Brown sugar and cinnamon are key but you can experiment to come up with the streusel you like best. Many recipes use oats, nuts or gluten free flour. Just get in the kitchen and see what happens.

    Rhubarb can easily be frozen, just wash the stalks then chop it up. Freeze it in a bag or container in the amount you would use for a recipe. I prefer to freeze it in a single layer and portion it into containers after it's frozen. Then I just take out as I start to bake and it can be folded into the batter when still partially frozen.

    Like bananas, applesauce and pumpkin, rhubarb adds lots of moisture to baking. This is ideal for gluten free flours that don’t absorb moisture the way wheat flour does.

    Kitchen Tip - Let the batter sit for 15 minutes if you find your muffins are gritty tasting. This happens when gluten free flours haven't had enough time to absorb liquid.

    Get The Tools

    Many people struggle with baking. Every oven is different and even standard baking pans vary a bit. Then there is the oven temperature and many more factors that challenge us everyday home cooks.

    My advice is to buy quality bakeware since it will likely last you for more years than you can imagine. Then it's up to you to make notes about how long a particular recipe takes to bake in your pan and your oven. These are so many choices for baking pans that I'd love to try but there is absolutely nothing wrong with all the metal pans I have. Here are a few choices:

    • regular size muffin pan in 6 or 12 cups, my choice for everyday snacks
    • mini size muffin tin for a change from the ordinary
    • silicone muffin baking pan, 6 or 12
    • ceramic coated muffin tin
    • a regular 10-inch Bundt pan, or even the mini Bundt pans
    • regular round silicone muffin liners or a set of different shaped muffin liners

    If you're lucky enough to grow rhubarb or be given some, try making these Rhubarb Streusel Muffins. In the comments below I'd love to hear your rhubarb story or how your muffins turned out.


    __________________________________________________________________________________________

    New here? Join our community and get your FREE resource, the tips I wish I knew when I started cooking gluten free.

    Yes, I need 29 Tips For Cooking with Gluten Free Flour.

    Still haven't mastered gluten free cooking? Check out our online Cooking Classes.

    More Muffin Recipes

    • Recipe Round Up - Gluten Free Muffins
    • Muffins That Taste Like Donuts
    • Banana Muffins
    • Morning Glory Muffins
    • Cornmeal Raspberry Muffins
    • Pumpkin Ginger Muffins
    • Cranberry Orange Muffins
    A baking rack with rhubarb streusel muffins surrounded by chopped rhubarb and a rhubarb leaf

    Rhubarb Streusel Muffins

    Cinde Little
    Muffins are the easiest thing to make when you're new to gluten free. Make the same recipes over and over trying different gluten free flour blends until you know what you like. I use my homemade blend for these muffins and you can see the recipe in the notes.
    Print Recipe Pin Recipe
    Course Baking
    Cuisine Canadian
    Servings 12 muffins

    Ingredients
      

    DRY INGREDIENTS

    • 1⅓ cups EGFG gluten free flour blend* (175 g)
    • 1 cup chopped rhubarb
    • ⅔ cup brown sugar
    • ½ teaspoon baking soda
    • ½ teaspoon cinnamon
    • ¼ teaspoon xanthan gum
    • ¼ teaspoon salt

    WET INGREDIENTS

    • ½ cup yogurt (or sour cream)
    • ¼ cup vegetable oil
    • 1 egg

    STREUSEL TOPPING

    • ¼ cup brown sugar
    • ¼ cup chopped walnuts
    • 1 tablespoon EGFG gluten free flour blend* (9 g)
    • 1 teaspoon cinnamon
    • 2 teaspoon melted butter

    Instructions
     

    • Preheat oven to 350°F.

    DRY INGREDIENTS

    • In a large bowl combine flour, rhubarb, sugar, baking soda, cinnamon, salt and xanthan gum. Stir to combine.

    WET INGREDIENTS

    • In a 2-cup measuring cup combine yogurt, oil and egg. Add to dry ingredients and stir to combine.
    • Use a portion scoop to fill 12 paper-lined muffin tins.

    STREUSEL TOPPING

    • In a small bowl combine sugar, walnuts, cinnamon and butter. Stir with a fork until well combined. Top each muffin with a spoonful of streusel topping.
    • Bake muffins in preheated oven for 25-30 minutes until browned around the edges.
    • Cool on baking rack for 2 minutes then remove muffins from pan and cool completely. Store in airtight container or freeze.

    Notes

    *EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)
    STREUSEL TOPPING
    • Store extra streusel in the fridge or freezer.
    • Streusel can be folded into the muffin batter instead of putting it on top of each muffin.
    Keyword rhubarb streusel muffins
    Tried this recipe?Let us know how it was!

    More Baking

    • A white tray with slices of Light Christmas Fruitcake surrounded by holiday greenery and berries.
      Light Christmas Fruitcake
    • A plate of gluten free cornbread covered in corn syrup
      Gluten Free Cornbread
    • A rack of Morning Glory Muffins fresh from the oven surrounded by carrots and apples.
      Morning Glory Muffins
    • A wire rack with 7 dinner rolls still together and one dinner roll broken open with a dish of butter., tasting soft dinner rolls
      Soft Dinner Rolls
    • Facebook
    • Twitter
    • Email

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Cinde Little, Everyday Gluten Free Gourmet

    Welcome! I’m Cinde, a foodie who loves teaching people to cook and have fun in the kitchen. I know you can learn to make the foods you miss and create a gluten free lifestyle you love.

    More about me →

    You might also like

    • A boule of Gluten Free Crusty Bread right from the oven.
      Homemade Crusty Bread
    • A stack of Chocolate Chip Cookies with teff flour.
      Chocolate Chip Cookies with Teff
    • Four bowls of gluten free flour for my EGFG flour blend; millet, sorghum, sweet rice flour and potato starch.
      EGFG Gluten Free Flour Blend
    • Three gluten free Banana Muffins resting on a turquoise tea towel waiting to be eaten warm.
      Banana Muffins

    Footer

    ↑ back to top

    About

    • About Cinde
    • New to Gluten Free?
    • Contact

    Newsletter

    • Sign up here for updates and free resources

    Cooking Classes

    • Class Calendar
    • Gift Certificates

    As an Amazon Associate I earn from qualifying purchases.

    Disclaimer · Privacy Policy · Disclosure Policy

    Copyright © 2023 Everyday Gluten Free Gourmet