Here’s a fairly recent Long Distance Kitchen recipe that came from Smitten Kitchen – Rhubarb Streusel Muffins.  It might be a little past rhubarb season now, but it would also be good with other not-too-sweet fruit (or maybe reduce the sugar if you use something sweeter).  The rhubarb chunks in here did end up pretty tangy, although in hindsight I might have sliced it a bit thick.

I didn’t have white whole wheat flour handy, so I followed Deb’s recommendation and used 3/4 cup white flour and  3/4 cup whole wheat flour in the batter.  Streusel is always tasty – this one was fairly crumbly but good.

Being not-too-sweet, these were good at breakfast.  Not a recipe that wowed me, but I’d recommend it.  I accidentally bought twice as much rhubarb as I needed, so not too long after I was looking for another rhubarb recipe and found one in King Arthur Flour Whole Grain Baking for a very similar coffeecake.  The recipe is for Peach Coffeecake (recipe on a very unattractive random website) but includes a rhubarb variation, where you increase the sugar and switch rhubarb for peaches.  This recipe also calls for a whole wheat/all-purpose flour blend and the rest of the ingredients are similar, except for a larger quantity of sugar.  Maybe it’s just my sweet tooth talking, but I thought the tart/sweet balance was a little better here, and it certainly got devoured (and one pan got delivered to some new parents).

Sadly, no pictures of the coffee cake survive.  When rhubarb season rolls around next year, I might try making a combination of these recipes – somewhere in between the two levels of sweetness.

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