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Rhubarb Crumb

Rhubarb Crumb

Get Ready

Servings: Serves 15Learn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients: Add ingredients to List

Rhubarb Crumb
2/3 cup White all purpose flour
1/2 cup Light brown sugar packed
1/2 teaspoon Cinnamon, ground
1/4 teaspoon Salt
6 tablespoon Butter, unsalted, melted, melted
1/2 cup White chocolate chips
11/4 cup Sifted cake flour
1 teaspoon Baking powder
1/2 cup Butter, unsalted, room temperature
1 cup Sugar
2 each Large eggs
1 teaspoon Vanilla extract
1/2 cup Whole milk, 3.25%
1 cup Rhubarb stalks, finely chopped

directions:

1. Preheat oven to 350 degrees F. Using two muffin pans, line 15 muffin cups with paper liners and spray liners with nonstick vegetable oil spray.
2. Make topping. In a medium bowl, use a large spoon to stir together flour, brown sugar, cinnamon, and salt. Add melted butter and continue stirring until crumbs form. Mix in white chocolate chips; set aside.
3. Make cupcakes. Sift cake flour, baking powder, and salt into a medium bowl. Set aside. In a large bowl, use an electric mixer on medium speed to beat butter and sugar until light and creamy, about 3 to 5 minutes. Beat in eggs one at a time. Mix in vanilla extract. On low speed, mix in half the flour mixture, then milk. Mix in remaining flour mixture, just to incorporate. Stir chopped rhubarb into batter.
4. Divide batter evenly among 15 lined muffin cups. Spoon a heaping Tbsp. of crumb topping over each cupcake. Press crumbs gently into batter.
5. Bake just until a toothpick inserted in center of cupcake comes out clean and edges are lightly browned, about 20 to 22 minutes.
6. Cool cupcakes for 10 minutes in pan on a wire rack. Transfer cupcakes in their paper liners to wire rack to cool completely, about 30 minutes. Serve at room temperature. Cupcakes can be covered and stored at room temperature for up to two days.
Source: Hannaford Fresh Magazine, March - April 2007

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Quantity Ingredients  
2/3 cup White all purpose flour  
1/2 cup Light brown sugar packed  
1/2 teaspoon Cinnamon, ground  
1/4 teaspoon Salt  
6 tablespoon Butter, unsalted, melted, melted  
1/2 cup White chocolate chips  
11/4 cup Sifted cake flour  
1 teaspoon Baking powder  
1/2 cup Butter, unsalted, room temperature  
1 cup Sugar  
2 each Large eggs  
1 teaspoon Vanilla extract  
1/2 cup Whole milk, 3.25%  
1 cup Rhubarb stalks, finely chopped  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 15
Base Nutrients
Calories 289 kcal (14%)
Calories from Fat 189 kcal (0%)
Total Fat 21 g (32%)
Saturated Fat 16 g (80%)
Cholesterol 62 mg (20%)
Sodium 155 mg (6%)
Total Carbohydrates 47 g (15%)
Dietary Fiber 5 g (20%)
Protein 11 g (18%)
Vitamins
Vitamin A 391 IU (7%)
Vitamin C 3 mg (5%)
Minerals
Calcium 51 mg (1%)
Iron 13 mg (21%)
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