Rhubarb Muffins Thursday, Jun 13 2013 

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I was excited to get some rhubarb again this year, and decided to try this new recipe from Simply in Season. They turned out wonderful! So moist, and perfect combinaison of sweet and sour from the rhubarb. It’s definitely a recipe I’ll turn to time and again in rhubarb season!

Rhubarb Muffins

1 cup buttermilk, sour milk, or plain yogurt*
3/4 cup brown sugar
1/2 cup oil
1 egg
2 tsp vanilla
2 cups wheat flour
1/2 cup white flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups rhubarb, diced
1/2 cup nuts, optional

Mix together buttermilk, brown sugar, oil, egg, and vanilla. Stir in flour, baking soda, baking powder and salt until just moistened.Stir in rhubarb and nuts. Pour in greased/lined muffin tins.

Topping:
1/4 cup sugar
1 Tbsp butter, melted
1 tsp cinnamon
1 tsp flour

Combine topping ingredients and sprinkle on top of batter. Bake at 375F approximately 20 minutes, until toothpick in center comes out clean.

*I make my own buttermilk by adding 1 Tbsp vinegar to my milk and letting is sit a couple minutes.

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Rhubarb Crisp Friday, Jun 17 2011 

Mmmm, rhubarb crisp is a delicious way to use up lots of rhubarb from the backyard! Maybe some of you can answer this question about baking with rhubarb for me: how healthy is it to eat rhubarb, when it needs SO MUCH sugar to make edible?! ūüôā ¬†It’s definitely yummy though!!

 

Rhubarb Crisp

4 cups rhubarb, chopped in 1/2″-3/4″ pieces
1/8 cup white sugar
1/2 cup brown sugar
1/2 cup  flour (white or wheat)
1/2 cup oatmeal
1/3 cup butter/margarine
3/4 tsp cinnamon (optional)

Mix rhubarb and white sugar together, place in greased 8×8″ pan. Mix brown sugar, flour, oatmeal, butter, and cinnamon together. You may need to use your fingers to crumble these ingredients together. Sprinkle over rhubarb, and lightly pack down. Bake at 350F for 30 minutes or until rhubarb is cooked (if a knife goes through the rhubarb easily, it is cooked). Delicious warm or cold! With ice cream, yogurt, or plain!

Orange Rhubarb Muffins Wednesday, Jun 15 2011 

With tons of rhubarb in my backyard, it’s time to experiment! These muffins are a slight adaptation from the recipe on¬†Mennonite Girls Can Cook. I wanted them extra yummy, so I used the topping recipe from their plain rhubarb muffin recipe. We ate these up in no time! Very moist and delicious!

 

Orange Rhubarb Muffins

(Makes 12 muffins)

1 1/2 cups wheat flour
1/2 cup white flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp soda
1 tsp salt
3/4 cup chopped pecans (I didn’t have any)
1 egg
1/4 cup oil
2 tsp grated orange zest
3/4 cup orange juice
1 1/4 cup finely chopped rhubarb

Topping:
1/2 cup brown sugar
1 tbsp butter
1/2 tsp cinnamon

In a bowl combine flour, sugar, baking powder, baking soda, salt, pecans. In another bowl beat egg, add oil, orange zest, and orange juice. Add to flour mixture; stir just until moist and blended. Add rhubarb. Spoon batter into greased muffin tins, filling to top. Mix topping ingredients and sprinkle over batter. Bake at 350F for 20-25 minutes, or until toothpick inserted in middle comes out clean.

 

 

Jedidiah (4mths) wasn’t too happy to be laid down, but I like this picture because it shows how HUGE some of the rhubarb leaves were!! I’ve never seen any so big!

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