Yummy Rhubarb Struesel Muffin Recipe

Beautiful rhubarb. Photo credit: Taste of Nova Scotia

Beautiful rhubarb. Photo credit: Taste of Nova Scotia*

As spring arrives in Nova Scotia, so does the growth of one of our local food treats – rhubarb! I LOVE rhubarb. Although technically a vegetable, in Nova Scotia we mostly treat it as a fruit. Rhubarb will be found growing in many people’s gardens and will then be found at the breakfast table for the next few weeks in various forms: warm from being stewed with maple syrup and a touch of lemon (perfect with vanilla yogurt and some granola!), and often chunked in muffins. The tartness of the rhubarb is perfectly offset by the sweetness of the struesel topping. The following is one of our favourite muffin recipes:

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 egg (We use egg replacer)
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup sour cream
  • 3 cups chopped rhubarb
  • TOPPING:
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon maple syrup
  • 1 tablespoon cold butter

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, if using or add egg replacer. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and alternate with sour cream, beating well after each addition. Fold in rhubarb.
  • Fill paper-lined or greased muffin cups three-fourths full.
  • Combine brown sugar, maple syrup, and cinnamon in a small bowl; then cut in butter until crumbly. Sprinkle over batter.
  • Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean.  Serve warm. Yield: about 1-1/2 dozen.

We hope you enjoy – either at your breakfast table or at ours! 😉

*Taste of Nova Scotia

Belgravia Bed and Breakfast

Taste of Nova Scotia Porridge Bread (Recipe Included)

Breakfast by request this morning? French toast with fruit and “Acadian Maple” pure maple syrup, made on D’Arcy’s porridge bread. This is a recipe we discovered years ago in our “Taste of Nova Scotia” cookbook and D’Arcy makes it at least once each week, usually twice. Described as, “a wonderfully fragrant, soft brown bread”, it gets rave reviews by all. We often make this bread for the kids’ teachers as thank-you gifts, and one teacher in particular has come to the house offering to pay D’Arcy to make it for him! For the record, I like it best when it’s still warm from the oven and slathered with butter and molasses!

Image

Recipe by Taste of Nova Scotia:

Porridge:

  • 3 cups boiling water
  • ¾ tsp salt
  • 1 1/3 cups rolled oats

Bread:

  • 1 cup warm water
  • 1 ½ tsp granulated sugar
  • 4 tsp dry yeast
  • 2 cups porridge
  • ½ cup brown sugar
  • ¾ cup vegetable oil
  • ½ cup molasses
  • 7 cups all purpose flour
  • 1 ½ tsp salt

In a saucepan, bring water and salt to a boil; add rolled oats and bring back to a boil, stirring frequently. Remove from heat and set porridge aside. In a small mixing bowl, dissolve sugar in warm water; add yeast and let rise until foamy. In a large mixing bowl, blend together porridge, brown sugar, oil and molasses. To porridge mixture, add yeast mixture, stirring to combine. Add flour 1 cup at a time, stirring to blend well, and continue to add flour until dough starts to come clean from the sides of the bowl but is not dry. Turn onto a floured surface and knead until dough is smooth and somewhat elastic. Cover and let rise in a warm place until double in size. (60 – 90 minutes).

Punch dough down and divide into six equal pieces. Shape into loaves and place two loves each into three greased 10 – x 6-inch double bread pans. Cover and set aside to rise in a warm draft-free place until double in size, approximately one hour. Bake in a preheated 325*F  oven for 30 to 40 minutes or until loaves are golden brown. Makes three double loaves.

** If you are so inclined, we’ve been nominated as Best Bed & Breakfast in the Truro & Colchester Chamber’s 2013 “Best of Colchester” awards. Voting takes place until May 15th. We’d be so grateful if you’d click on the website and vote for “Belgravia” as “Best B&B” up to five times per IP address. You do not need to register, nor do you need to vote in every category. Thank you in advance!

Best of Colchester Award voting

Belgravia Bed & Breakfast website