Rhubarb Compote Muffins

August 2014

Two tons of bricks in a one ton bag.

Is that how the expression goes?

If not, it conveys the idea I want to express. On one hand, this notion of exceeding capacity is negative- shit will break! On the other hand, life is short, and if you have the possibility of stuffing an extra ton of bricks into said receptacle, why not risk it? Within reason, the latter is how I approach creative projects, socializing and my output in general- more, More, MORE!

Rhubarb Compote Muffins

What is the important take away from this?

If you invite me to a morning meeting in your home, I’ll probably bring breakfast too! Sure, I have to take my dog through her morning routine and finalize the meeting’s agenda, but why not just wake up earlier and crank the oven on a summer day?

Rhubarb Compote Muffins

Note: The rhubarb flavor was very light in these muffins, so I recommend serving with extra rhubarb compote, or increasing the rhubarb in the recipe. 


Muffin Batter

1 1/2 cups whole-wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt

1 cup rhubarb compote
3/4 cup organic turbinado sugar
1 organic egg
1/2 cup organic, unsalted butter, browned

Crumble Topping

1/3 cup organic light brown sugar, packed
2 Tablespoons whole-wheat pastry flour
1/4 teaspoon cinnamon
1 Tablespoon organic unsalted butter, cold


Preheat oven to 375 F. Lightly grease 11-12 small to medium muffin cups, or line with muffin liners.

In a large bowl, mix together the flour, baking soda, baking powder, cinnamon, and salt.

In another bowl, beat together rhubarb compote, sugar, egg, and melted butter.

Stir the rhubarb compote mixture into the flour mixture until just moistened. Spoon batter into prepared muffin cups, filling them 3/4 full.

In a small bowl, mix together brown sugar, flour, and cinnamon. Cut in 1 Tablespoon butter until mixture resembles coarse cornmeal. Sprinkle crumble topping over muffins.

Bake in preheated oven for 18-20 minutes, being sure to rotate the muffins half way through their baking time. Muffins are done when a toothpick inserted into the center of the muffin comes out clean.


Here’s to too many bricks & cobbled idioms!

This Post Has One Comment

  1. Laura

    I’ve made these muffins twice now, and they are so good! This has been a perfect way to use up leftover rhubarb compote that has been languishing in the freezer before the next season’s rhubarb pops out of the ground in spring. The topping makes these a great, sticky treat.

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