I hope you had a relaxing, recharging weekend. I had no real agenda and had fun playing with the new puppy, reading magazines and testing recipes. I did a little weeding in the garden and will be enjoying freshly picked arugula by the end of the week.
I read the new Sweet Paul Magazine online and found this recipe for a Rhubarb Strussel Cupcake. More like a muffin than a cupcake, these little treats are delicious. I had just enough rhubarb left from another use so I whipped up these confections. The rhubarb is roasted to make it sweet and mellow.
Rather than incorporated into the batter, the rhubarb tops the batter and then capped with a strussel of flour/butter/sugar and some slivered almonds.
Rather than cake-like, these "muffins" have a dense, somewhat rustic crumb. The rhubarb adds just a touch of sweet/tart and the strussel further adds a pleasant sweetness enhanced by the toasted almonds. If you make these, and I hope you do, increase the amount of rhubarb you prepare. I ran out of rhubarb and substituted candied orange peel for the remaining three muffins.
Be sure to check out Sweet Paul for lots of great recipes and summer ideas.
Have a great week