Rhubarb Muffin Squares
Indulge in the sweet-tart simplicity of Rhubarb Muffin Squares, a delicious twist on a classic muffin recipe that's baked in a convenient 9x13-inch pan. This quick and easy dessert combines tender, fluffy batter with tangy bites of fresh rhubarb, all crowned with a buttery cinnamon-sugar crumble topping for irresistible texture and flavor. Perfect for breakfast, brunch, or a sweet afternoon treat, these muffin squares require just 15 minutes of prep and make enough to serve a crowd. With a hint of warm cinnamon and the richness of buttermilk, this recipe strikes the perfect balance between comforting and refreshingly zesty. Serve warm or at room temperature, and enjoy a homemade dessert that's as versatile as it is delightful!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 1 piece large egg
- 1 teaspoon vanilla extract
- 2 cups fresh rhubarb, diced
- 0.5 cup unsalted butter, melted
- 0.5 cup brown sugar
- 0.5 cup all-purpose flour (for topping)
- 0.5 teaspoon ground cinnamon (for topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish or line it with parchment paper.
In a large mixing bowl, combine 2.5 cups of all-purpose flour, 1.5 cups of granulated sugar, 1 teaspoon of baking soda, 0.5 teaspoon of salt, and 1 teaspoon of ground cinnamon. Stir to mix evenly.
In a separate bowl, whisk together 1 cup of buttermilk, 0.5 cup of vegetable oil, 1 large egg, and 1 teaspoon of vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
Fold in the 2 cups of diced fresh rhubarb gently to ensure even distribution in the batter.
Pour the batter into the prepared baking dish, spreading it into an even layer.
To make the crumble topping, mix 0.5 cup of melted butter, 0.5 cup of brown sugar, 0.5 cup of all-purpose flour, and 0.5 teaspoon of ground cinnamon in a small bowl until crumbly.
Sprinkle the crumble topping evenly over the batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the muffin squares to cool in the pan for at least 15 minutes before slicing into 12 squares.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.5 g | 279% | |
| Saturated Fat | 82.7 g | 414% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 2813 mg | 122% | |
| Total Carbohydrate | 675.8 g | 246% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 387.1 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 713 mg | 55% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1702 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
