Rhubarb muffins are the perfect tart, sweet treat to bake with freshly cut garden rhubarb. A moist and easy family favorite recipe!
Early Spring is rhubarb season in the north! Yesterday I spied my plants getting big enough to cut a few stalks to whip up some of these delicious muffins. I’m hoping to freeze some too, so I can continue the season longer than it’s short couple of months! These delicious Rhubarb Muffins are an easy way to enjoy this garden bounty!
Delicious Rhubarb Muffins
Because of the high water content in rhubarb, these muffins turn out very moist. The brown sugar balances out the tart vegetable. You can put nuts in the recipe; I put them on the top, so the non-nut lovers in my family can pick them off (and give them to me;).
To Freeze Rhubarb
Each year when the rhubarb is ripe for harvest in the Spring, I freeze bags to use throughout the year. Simply wash with water, dry and chop up small. Then freeze on a parchment-lined cookie sheet in a single layer. Place frozen rhubarb in plastic freezer bags, 2 cups at a time to use all year long.
Rhubarb is the perfect tart treat to bake with in the Spring! These yummy muffins are a great way to enjoy the fleeting season!
For more classic family favorite recipes, see HERE.
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- 1 1/2 cups brown sugar
- 2/3 cup vegetable/canola oil
- 1 egg
- 1 cup buttermilk
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. vanilla
- 2 1/2 cups flour
- 1 1/2 cups diced rhubarb
- 1/2 cup chopped nuts (I sometimes put these on top, so my family can pick them off)
- 1/2 cup sugar ( I use raw sugar granules)
- 1 Tb softened butter
- Beat egg, oil, sugar, salt and vanilla.
- Slowly add flour, soda and buttermilk.
- Fold in diced rhubarb and nuts (optional).
- Place in greased muffin pans.
- Place dab of topping on each.
- Bake at 350 degrees for 20-25 minutes.
- Makes 24 muffins.
- I use the powdered version of buttermilk, because then its always available in my frig.