Rhubarb is the first produce we see out of our garden every year. Maybe that’s why I look forward to it so much and love almost everything baked with rhubarb. This is a muffin recipe my kids just love and they are happy to take one in their lunch every day for the couple weeks I can keep baking them. In the winter I use frozen rhubarb but it’s a bit runnier so we definitely prefer fresh.
I make these rhubarb muffins with lots of extra rhubarb — the more fruit the better and this is probably why they are very moist. The brown sugar topping is a big hit in our house and my mom adapted the recipe changing the topping by using demerara sugar. The crunchy texture was quite nice.
My rhubarb was planted as a small patch taken from my Dad’s garden in 2013. By 2015 we have enough to make two pies and a couple rhubarb muffin recipes. So for rhubarb sauce and rhubarb jam I’m still buying from one of our local farmers. My hopes are to be rhubarb sufficient by 2017! I hope you enjoy one of our favourite springtime recipes as much as we do.
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups packed brown sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 cup milk + 1 teaspoon vinegar (ie sour milk)
- 1 teaspoon vanilla
- 2 1/2 cups chopped rhubarb
- 1/2 cup walnuts (optional)
- Preheat oven to 350F.
- Combine flour, baking soda and salt in large mixing bowl. Add rhubarb & walnuts if using.
- In separate bowl, whisk egg, add sugar, oil, milk and vanilla.
- Stir wet ingredients into dry.
- Spoon into muffin tins.
- Top with sugar topping if desired (1/2 cup brown sugar and 1 tablespoon melted butter).
- Bake 20- 25 minutes.
- Cool on wire racks when finished.
Yield: 2-24 muffins depending on how big you like them