today’s word impulse
“crumbs”
♥
began when juicy spring splashy rain transmogrified
itself into a cotton-candy-torn, cavorting,
wild snow-globe dance…
spinning out of a sky-grinding snow-cone machine
♥
i know..
it was beautiful…
but all I could think was…
“oh crumbs”
another spring set-back
♥
and
i’ve been searching everywhere (and i mean everywhere) for
rhubarb
i’ve called every grocery… big-box, local, greenhouse, natural and organic
food stores, shops and kiosks…
nope,
no rhubarb
“oh crumbs”
♥
i’d found this awesome recipe I couldn’t wait to try.. a
“Big Crumb” Strawberry-Rhubarb Cake
perfect for a spring day
…that wasn’t
and the rhubarb
…that wasn’t
♥
it’s been a day of…
“oh crumbs”
instead of
“Big Crumbs”
♥
so at times like these, one compromises,
commits to a change of plans..
a deliberate pushing-away of disappointment and intentionally embracing
and designing what could take its place
it won’t be the same (it never is)
and… i’ll be left with the crumbs
…but just look at what can be made out of a few
“crumbs”
♥
I have two, not one.. but two recipes for you today!
One is a sweet little cakelet.. the other a robust, whole-wheat muffin…
both are delicious, and you get to choose…
♥
I used frozen rhubarb for these recipes.. I’m saving the “other recipe” for the “real” rhubarb freshly cut from a garden. I thought that I could sneak over to my old house at night and abscond with a few stalks.. but at this rate, that could take weeks!
Petite Strawberry Rhubarb Crumb Cakes
Ingredients
Streusel Crumb Topping
6 tbsp unsalted butter, melted
1/2 cup packed light brown sugar
1/4 tsp salt
1 cup flour
Cake
1/2 pound rhubarb or rhubarb/strawberries,
cut in 1/2 inch pieces
1 tbsp light-brown sugar
1/4 cup all-purpose flour
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners’ (icing) sugar
2 large eggs
1/2 tsp pure vanilla extract
Directions
Preheat oven to 350° F. Line 12 muffin tins with paper or silpat liners.
Make the streusel crumb topping. In a small bowl, beat together the melted butter, light brown sugar and salt. Stir in the cup of flour.
To make the cake. Mix the rhubarb, light brown sugar and 1/4 cup flour in a medium-sized bowl. In another medium-sized bowl, whisk together 3/4 cup flour, baking powder, and salt. Put the butter and confectioners’ sugar in the bowl of an electric mixer and whip until fluffy. Beat in the eggs one at a time. With mixer on a low-speed, beat in the vanilla and the flour mixture, just until blended.
Spoon the cake batter equally into 12 prepared muffin tins. Take small spoonfuls of rhubarb and gently press on top. Sprinkle the streusel topping over each cupcake.
Bake for 12-15 minutes or until the streusel is lightly browned and a toothpick inserted comes out clean.
(Adapted from: Martha Stewart Rhubarb Crumb Bars)
{Printable Copy} Petite Strawberry Rhubarb Crumb Cakes
♥
Strawberry Rhubarb Muffins
Ingredients
Streusel
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1 tbsp sugar
3 tbsp light brown sugar
1/4 teaspoon ground cinnamon
Pinch of salt
3 tbsp unsalted butter, melted
Muffin
1 large egg
1/4 cup light brown sugar
3 tbsp sugar
5 tbsp unsalted butter, melted and cooled
3/4 cup greek yogurt
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup diced rhubarb
1/2 cup diced strawberries
Directions
Preheat oven to 375°F. Line 12 muffin cups with silpat liners or grease with butter.
To make the streusel, stir together the all-purpose and brown flour, sugars, cinnamon and salt. Stir in butter until mixed thoroughly and set aside.
In a large bowl, whisk the egg with the brown and white sugars. Whisk in the butter, then add the yogurt and mix. In a separate bowl, mix together the flours, baking powder and baking soda. Stir them gently into the yogurt mixture, mixing until just combined and still a bit lumpy. Fold in rhubarb/strawberry mixture and about 1/3 of the streusel mixture. I found the resulting mixture to be very thick.
Divide the batter evenly between the prepared muffin cups. Sprinkle each muffin with remaining streusel, then gently press the crumbs into the batter so that they bake into the muffin.
Bake for 15 to 20 minutes or until tops are lightly browned and a toothpick inserted into the center of muffins comes out clean. Place on a cooling rack for a few minutes, then remove muffins to finish cooling.
(Adapted from Smitten Kitchen)
{Printable Copy} Strawberry Rhubarb Muffins
Enjoy.. until all you have left are the crumbs..
 "Love, Smidge")
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by Barbara Bamber | justasmidgen
I have rhubarb in the garden.. but I am more shocked that you have SNOW?! really? Poor you. My strawberries are flowering which is good .. you can come rob my garden anytime!! c
I love the outdoor dining shot with snow in the background. How very Calgary!
Beautiful.
I love rhubarb! I also love how you set your lovely table outside in the snow. Beautiful!
Great post, Smidge! I was about to choose the first recipe but then the second recipe also looks fab. I go for both. I’ve always been curious about the rhubarb because my mom-in-law used to have it in her garden. Never tried to cook that before but with your amazing recipe, now is the time to try it.
I love the ‘muffin’ tray! I will come and help you get the rhubarb as I’ve never tried it!
I’ve always wondered what rhubarb tasted like, now I know it can at least look delish!
The gorgeous snowy shot compliments the beautiful petit cakes! Absolutely adore them my friend, what an awesome flavour combo
Cheers
Choc Chip Uru
Such fab photos as usual! I will be making these since I have rhubarb all summer.
My rhubarb is already up! We are at least one month ahead! I just looked at the link for 4/20 for my blog and there is a photo of Boulder on 4/20 from 2010 and there is not one leaf out on a tree. We are fully leafed out already and every spring plant and tree is blooming! I wonder if I can pick some of that rhubarb before it snows this weekend. That storm is heading our way!!!
More snow? Yikes! I hope spring comes your way soon (along with that rhubarb). Your photos are luscious.
Sounds delicious, especially on the gray day we are having here today:) Have a Great Weekend!
Oh Smidge, oh Smidge. Those look exquisite. You put such an awful lot of work into every post – I’m really always very impressed.
We have neither strawberries nor rhubarb locally yet. I am sorry that you cannot yet make your glorious cake (you will), but the photo of the snow-covered tree is extra-gorgeous.
That is a very beautiful scene but I can imagine perhaps more beautiful if it had arrived in the right season! That is definitely not very spring looking. It’s always frustrating when you can’t cook what you want to cook because one ingredient is too difficult to source. But you have done well in coming up with not one but two replacements. I’m just waking up and those muffins would be wonderful right night. xx
Oh crumbs I can’t believe you have spring snow. I hope you find the elusive rhubarb soon. As always the recipes sound yummy and the photos are lovely. Happy Weekend
Those little muffins look like an absolute treat! Great improvising Smidge.
Good on ye Barbara, I can do with as many rhubarb recipes as possible. Can’t wait to try these!
Beautiful snow (though I must admit I’m glad it’s gone from here)!
Yum. Steusel crumbs make the muffin!
Just look at these mini decadent cakes that you have definitely teased us with lol. I mean tease because I can definitely eat a couple of these and have a huge smile on my face
. Enjoy your weekend
Crumbs indeed! I have rhubarb available at home, but it will be a while before I get strawberries. I’ll choose the first recipe please, they looked so delicate and I love the pairing. Lets hope for a rapid thaw!
Yikes! SNOW!?!?! So sorry, Barb, to see that outside your door. The crumb cakes and muffins look oh, so very delicious. If only they were made of strawberry, raspberry, or cherry, i”d be so thrilled. But, crumby rhubarb? Not so much. That’s ok, though, I still very much enjoyed your post today, crumbs and all.
Oh, you take the most beautiful photo’s Smidge and everything looks so tasty and so delicious! Thanks for another awesome post hon!
Anything with a crumble topping is good as far as I am concerned and these recipes both look wonderful. But snow? I feel for you! Mind you, it does look beautiful…
Snow is beautiful but not at this time of the year. I haven’t seen rhubarb in the market either but using frozen seems to have worked great.
Good morning Smidge! Your snowfall is beautiful. Surprising though!
The email with this post came to me yesterday while we were in the parking lot of the grocery store. Talk about impeccable timing, right! You’re so good
Hubby was SO excited to see rhubarb anything, that we wrote down the recipe for the muffins before we went inside. Nope, no rhubarb here either, so we bought the frozen kind. We are making rhubarb muffins this morning! Thank you so much for these Smidge! You’ve made Hubby so happy 
Happy weekend!
I hope you like them.. the muffins were my favorite!!
Great photography this week!
Even the simplest dishes are works of art over here!
Hope that is the last of the snow for you out there in Calgary! All of your little strawberry rhubarb treats are sure to bring the nice weather. I’m going to have to make something with rhubarb very soon because I have a craving after reading this post. The hardest part will be deciding on just one of your recipes!
Not only do these look delicious but they are so adorable! What a lovely addition to a brunch or lunch.
And a snack too. Actually if they were in my house I’d have one with each meal.
I just printed off both of these! Can’t wait to try them! I was SO SAD to discover today that some of my rhubarb got frosted to death – as did some of my asparagus – so terribly sad!!!!!!!! BUT…there is more on the way, so life isn’t all bad.
Will make these when it’s ready!
I have to admit that I have never had rhubarb, but these, like everything else you post, makes it irresistible. Thanks for sharing again!
Oh look at that snow! Wow! I almost forgot what it looked like.
These little muffins are just delightful and so full of wonderful spring flavors. Such a contrast to the snow – yet perfect!
Sounds like the snow really came as a surprise! I think “crumbs” is a good response to that…Spring delayed indeed! The recipes are just wonderfully crumby
Perfect for any weather, and clever you for just getting in there with the frozen rhubarb. And I have to say that I haven’t used the word “transmogrified” in such a long time that I had to read the word twice! I simply forgot what a great word it is…you write beautifully–and with great taste! 
Debra
….
finished all of them in the plate…. How sad… I loved your decoration, there is always a wonderful romance… The colours are so beautiful… And sure so delicious too. And your beautiful poetical touches into the words complete and strike this post. Thank you dear Barbara, with my love, nia
I want to try all those baked treats!
I know the feeling, we suddenly got 10 cm of wet snow yesterday,
Gone today… nice recipe.
You lucky lucky gal! I’ve made another rhubarb recipe last night.. with frozen.. I should book my flight.. it would probably be the first time anyone booked a flight to steal rhubarb, lol!!
Hahaha.. yes… picnics in Calgary usually involved some snow:) Even when hiking in the summer.. you can find some snow in the mountains to picnic on!! Lol!
Thanks!
It’s one of my favorite flavors.. made another dish with it last night!
I urge you to try.. I really love it, especially stewed as well…
You should def give it a try, I love it!
Thanks so much my little Uru:)
I find it incredible reading all these blogs and reading about the “weather” everywhere.. it’s cool that you have rhubarb already!! You’re very lucky to have spring.. is it usually this early??
I had hoped it was a one day affair.. but.. it’s snowing this morning again:(
Gray here as well, time to get cooking and baking for me!!
Oh Frugal.. it’s snowing again!! And thank you so much for your compliments:)
Thanks, Sharyn.. it’s snowing again, so I think I’m just going to submit and go photograph some more snow shots today! Time to get out the mittens!
That’s so true.. we have so many new grocery and organic food stores opening up that there’s a bit of competition and we are starting to source better produce these days… but still no rhubarb!
Yes.. crumbs.. it’s snowing again right this very minute! I hope the rest of your weekend is awesome!
I think the more we improvise, the better we get at baking.. I know you’re a master at improvising!!
Well.. stay tuned, there’s more on the way!
You’re very lucky then! I love snow.. in the winter, not the spring!
So true.. I think streusel on any muffin is the best!
I’m smiling right now, can you guess why, lol?! I hope your weekend is awesome so far!
That’s what I thought.. rhubarb then strawberries.. but our stores have it the other way around…
Oh, dear.. then avert your eyes tomorrow, you may see a wee bit of rhubarb making another appearance (sadly, not fresh still, thought:) I’m averting my eyes from the snow right now!!
Thanks so much, Sonel:)
I agree.. I should just make the crumble and pick up a spoon, lol! It’s pretty, sigh, but I’m so tired of it!
That’s exactly it, Karen! I’ve found a good organic frozen bag of rhubarb so it’s worked out all right..
Thanks!!
I’ve always loved decorating:)
I’ll lend you a hand.. the muffins are a great breakfast recipe and the cake would be nice after dinner:) or lunch, well, or mid-morning, lol! I give up!
Hahaha and I have managed to do so:) Thanks so much!
Oh no!! You and c both had a late frost. I think that’s just so discouraging to lose those new sprouts, especially asparagus! I hope you like this recipe:) If not there’s one tomorrow I loved!!
Thank you, rhubarb is so delicious, I hope you try it one day!
I know!! I want to forget what it looks like, lol!! Thanks so much Kristy!
I love “transmogrified”.. I love lots of words, lol.. and it’s great to use them here:) Thanks so much for visiting, Debra!!
Thank you so much for your pretty words, nia, and I’m glad you’ve finished them for me:)
I’m glad to have a teenaged son to help out:)
I thought ours would be melted.. but it’s still snowing!! Why??!!
We are at least a month ahead this year and even the Wisteria blooming! I didn’t think it would survive here in CO let alone bloom!
Wow.. Wisteria!! I hope it all keeps on blooming for you!
I’ve not seen rhubarb in my local market before… I will definitely try your recipes out if I managed to find them! Yours look utterly delicious! I’ve nominated you an award, hope you’ll like it!
http://foodismylife.wordpress.com/2012/04/16/thank-you/
I will definitely have to!
How do you knock this stuff up so consistently well? It would take me weeks of desperate trial and error to get even one of your creations right!
To keep us grounded!
I stand corrected! I looked at the pics of us in England and darned if a rhubarb crumble wasn’t one of the little deserts we had! As I recall it was pretty tasty
I don’t believe it for a second:) it does seem like people either prefer or gravitate towards baking or cooking.. not often both? Thank you so much!
Hahaha.. it just snuck in there..
It is discouraging – as sad to see those poor drooping, sagging sprouts. But…at least it’s early enough that more should be coming along. I’m looking forward to your next recipe!
They both look so good, I wouldn’t even know which one to choose…so I guess that means both, right?
I love this! Spring will come, but enjoy that surprise bit of winter while you have it!
As always a beautifully put together post! I will have to make these for my hubby – the only rhubarb lover in our home.
Mandy
I choose it all Smidge, and all of it in my parka on your sunny snowy patio! Such is Spring! xoxo!
Oh we both did. What a wonderful fresh flavor! I’m addicted, and definitely in love with rhubarb now. I see why Hubby has been asking for me to try to cook with it now. Simply wonderful!
Oh my, those are some tasty crumbs! We had snow this weekend too–spring pause, we call it. Though the sun is out the air is still too chilly to soak your toes in. My motto: bake and freeze … because I will be in no mood to bake once the air is warm again. Sounds like you weathered the storm just fine–lovely recipes.
Xoxo that would be fun!! A parka party!! xoxo
Wow.. You’re husband’s converted?? That’s awesome!
I love your point of view.. So this is a Spring Pause and I shall take it as an opportunity to bake!! Thanks for this!!
Hi smidge, it’s quite rare for me to see recipes for a cake using confectioner sugar instead of just plain white sugar. Whats the difference? Can I substitute the sugar to confectioner sugar to most cake recipes? Thanx