just a smidgen

Oh… Streusel Crumbs!

Rhubarb 12today’s word impulse



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


i’ve been searching everywhere (and i mean everywhere) for


i’ve called every grocery… big-box, local, greenhouse, natural and organic

food stores, shops and kiosks…


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


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

Petite Strawberry Rhubarb Crumb Cakes
Cook time
Total time
Streusel Crumb Topping
  • 6 tbsp unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/4 tsp salt
  • 1 cup flour
  • 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
  1. Preheat oven to 350° F. Line 12 muffin tins with paper or silpat liners.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 12-15 minutes or until the streusel is lightly browned and a toothpick inserted comes out clean.
  6. Adapted from Martha Stewart Rhubarb Crumb Bars


Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffins
  • 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
  • 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
  1. Preheat oven to 375°F. Line 12 muffin cups with silpat liners or grease with butter.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Adapted from Smitten Kitchen

Enjoy.. until all you have left are the crumbs..



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