I enjoy rhubarb. Rhubarb pie, rhubarb sauce, rhubarb jelly, rhubarb crisp.
Today I tried a new-to-me recipe which I found in Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert. I love this cookbook as it has recipes categorized in, you guessed it, seasons. So convenient! The recipes are amazingly fresh, interesting, varied.
Not willing to forget this Rhubarb Muffin recipe - or where I found it - I am posting it here for posterity.
Perhaps you'll give it a go? It's easy. Slide some rhubarb stalks from your garden, or your friend's garden, or perhaps purchase a stash of freshly picked rhubarb from your farmers' market, dice up a bit, and make a batch of these nutty, fruity, fluffy, delicious muffins.
You'll be glad you did.
Yields 1 dozen
1 1/2 cups / 375 ml all-purpose flour
1 cup / 250 ml whole wheat flour
(I had no whole wheat on hand so used only all-purpose. You can use all whole wheat if you prefer, or this ratio)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup / 250 ml buttermilk, sour milk, or plain yogurt (I used yogurt)
3/4 cup / 175 ml brown sugar
1/2 cup / 125 ml oil
1 egg (beaten)
2 teaspoons vanilla
In a separate bowl, mix well. Stir in dry ingredients until just moistened.
1 1/2 cups / 375 ml rhubarb (diced)
1/2 cups / 125 ml nuts (toasted and chopped; optional)
Stir in. Fill greased muffin tins two-thirds full.
(My muffin tins filled almost completely full. But it worked just fine! I baked two minutes longer.)
1/4 cup / 60 ml sugar
1 Tablespoon butter (melted)
1 teaspoon ground cinnamon
1 teaspoon flour
Combine and sprinkle on top of batter. Bake in preheated oven at 375F / 190C until toothpick inserted in center comes out clean, 20 minutes. Remove from pans and cool on wire racks. (If they last that long! My gang enjoyed these muffins warm.)
Credit: Marilyn Swartzentruber and Clatherine Klassen