Rhubarb muffins with crumble topping | vegan

I have always adored rhubarb.

Since I was small my dad has grown rhubarb in his garden every year and nowadays I am the lucky recipient.

These muffins are the perfect use. So whether you have a glut of rhubarb in your garden or you've bought some from the supermarket especially, I hope you enjoy this recipe.

Rhubarb muffins are:

• incredibly moist
• perfectly sweet
• delicious with a coffee or a cup of tea
• freezable
• kid approved.

These rhubarb muffins taste incredible

These muffins are honestly amazing. My kids, my husband and my friends all agree that they are delicious.

Beautiful pink flecks of rhubarb combined with the fiery taste of ginger make for a delicious fruity muffin. 

They're completely vegan, yet don't contain any weird ingredients that you have to travel to a specialist shop to find.

So even if you're not vegan give them a go. They're a great way to use up rhubarb and to convince reluctant kids to try it.

Kid approved

My kids don't exactly jump out of their seats with excitement when I serve up rhubarb compote but they'll usually eat it in a crumble or muffin.

In fact they'll eat almost anything in a muffin - check out these chocolate kale muffins for proof!

And these rhubarb muffins were no exception - they are very popular here!

How to cook rhubarb

Rhubarb (which is actually a vegetable, although it's often treated as a fruit), divides opinion. Some people - like me - love its unusual tart taste and look forward to its seasonal appearance. Others are less keen.

Rhubarb is often served as a simple compote. It breaks down very well when cooked - whether roasted in the oven or in a saucepan over a low heat.

If you're opting to cook your rhubarb in a saucepan you will need to wash and chop your rhubarb. Place it in a pan with a dash of water and cook over a low heat for 10-15 minutes, stirring often. Add sugar if you wish.

Roasting in the oven is even easier - just be sure to stir if often to prevent sticking. Rhubarb takes about 20 minutes to roast.

Do you need any special equipment to make rhubarb and ginger muffins?

You will need the following equipment to make this vegan muffin recipe:

• muffin cases (12)
• muffin tin
• small saucepan
• mixing bowl
• small bowl (if making the crumble topping)
• whisk or fork
• spoons
• rubber spatula (not essential but helpful for scraping the last bits of batter out of the bowl)

Storing

Once cooked allow your rhubarb muffins to cool completely on a cooling rack.

When cool transfer to an airtight container and store for 3-5 days.

They can also be frozen for up to three months. For best results freeze without the crumble topping.

More rhubarb recipes

If you like these muffins why not try one of my other rhubarb recipes - I've made quite a few over the years!

• Strawberry and rhubarb crumble
• Spiced rhubarb chutney
• Oven baked strawberry and rhubarb risotto
• Rhubarb compote
• Rhubarb bars
• Earl grey and rhubarb loaf cake

If you like this you might like these 12 delicious vegan rhubarb recipes.

See all my kid-friendly muffin recipes in one place.

Rhubarb muffins ingredients

Full recipe and ingredients list is available in the recipe card at the end of this page.

To make these rhubarb muffins you will need the following ingredients:

For the crumble topping (optional)

• plain flour
• cold dairy free spread 
• light brown sugar
• ground cinnamon or ginger
• oats

For the muffins

• rhubarb 
• light brown sugar
• plain flour
• baking powder
• bicarbonate of soda (baking soda)
• ground ginger
• maple syrup
• vegetable oil
• lemon juice (or apple cider vinegar)

How to make vegan rhubarb muffins

Full recipe and ingredients list is available in the recipe card at the end of this page.

1. If making the crumble topping rub 35g chilled dairy free spread and 50g plain flour together with your finger tips until you have the consistency of breadcrumbs (a few lumps are ok).
   
2. Stir through 15g brown sugar, 35g oats and ½ teaspoon of ground cinnamon or ginger. Set aside.
   
3. Preheat the oven to 180°C (fan)/200°C/gas mark 6. Line a muffin tin with 12 muffin cases.
   
4. Place 400g chopped rhubarb into a saucepan and cook over a low heat for 10-15 minutes until softened. Add a splash of water (not too much) if it starts to stick to the bottom of your saucepan.
   
5. Meanwhile, put 250g plain flour, 125g light brown sugar, a teaspoon of baking powder, ½ teaspoon bicarbonate of soda (baking soda) and a teaspoon of ground ginger into a mixing bowl together and whisk.
   
6. Once the rhubarb has softened add 100ml maple syrup, 100ml vegetable oil and a tablespoon of lemon juice (or cider vinegar) to the pan. Stir well.
   
7. Quickly transfer the rhubarb mixture to the flour bowl and stir to combine.
   
8. Spoon into the muffin cases.
   
9. Add the crumble topping if using.
   
10. And bake for 20-25 minutes until firm to the touch.
    

If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!

Please do not reproduce this recipe without permission.

Rhubarb and ginger muffins

Mandy Mazliah

A delicious vegan rhubarb muffins recipe, lightly flavoured with ginger. An easy and tasty way to use up a glut of rhubarb.

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Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Course Cake

Cuisine British

Servings 12

Calories 266 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

For the muffins

• 400 g rhubarb finely chopped
• 125 g light brown sugar
• 250 g plain flour
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda (baking soda)
• 1 teaspoon ground ginger
• 100 ml maple syrup
• 100 ml vegetable oil
• 1 tablespoon lemon juice or apple cider vinegar

For the crumble topping (optional)

• 50 g plain flour
• 35 g dairy free spread chilled
• 15 g brown sugar
• ½ teaspoon ground cinnamon or ginger
• 35 g oats

Instructions

 

To make the crumble topping (optional)

• First make the crumble topping if using. Rub 35g dairy free spread into 50g plain flour with your fingertips until you have the consistency of breadcrumbs.
• Stir through the 15g brown sugar, ½ teaspoon ground cinnamon or ginger and 35g oats. Set aside.

To make the muffins

• Pre-heat the oven to 180°C (fan)/200°C/gas mark 6 and line a muffin tin with 12 muffin cases.
• Put 400g rhubarb into a small saucepan with a tiny splash of water and cook over a low heat for 10-15 minutes until it softens. Stir often.
• Meanwhile place 125g brown sugar, 250g plain flour, 1 teaspoon baking powder, ½ teaspoon bicarbonate of soda and 1 teaspoon ginger into a mixing bowl and whisk to combine.
• When the rhubarb is soft turn off the heat and add 100ml maple syrup, 100ml vegetable oil and 1 tablespoon lemon juice or apple cider vinegar. Stir well and quickly transfer to the mixing bowl along with the flour mixture. Fold in until you have a batter.
• When fully combined spoon into the muffin cases until each one is two-thirds full. Sprinkle over the crumble topping if using.
• Bake in the centre of the pre-heated oven for 20-25 minutes until firm to the touch and golden brown on top.
• Allow to cool in the tin for a few minutes then place on a cooling rack and allow to cool. They are delicious served slightly warm.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 266kcalCarbohydrates: 40gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 107mgPotassium: 172mgFiber: 2gSugar: 17gVitamin A: 146IUVitamin C: 3mgCalcium: 74mgIron: 2mg

Keyword rhubarb muffins

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