Of all of the plants in my garden, the rhubarb is doing the best, by far!
I’ve harvested it a number of times already and shared my bounty with friends and relatives.
My favorite dish to make is Strawberry Rhubarb Pie (or last year’s Rhubarb BBQ Sauce), but if I really want a treat, I make rhubarb muffins!
Can I tell you a secret? These muffins are the exact kind of muffins I’m always calling out every other time I make a muffin. You know, that ones that have so much sugar that they’re practically cupcakes? Boom.
Like I said, they’re a treat!
Luckily, right around the time I started craving these delicious
cupcakes ahem, muffins, Hubs took
his team (and most of the muffins) on a competition, leaving me with just a
…and I ate those few as dessert!
1 ¼ cups brown sugar
½ cup canola oil
1 cup buttermilk
2 tsp vanilla
1 tsp baking soda
1 tsp baking powder
Dash of salt
2 ½ cups flour
1 ½ cups diced rhubarb (preferably red)
1/3 cup white sugar
1 tsp cinnamon
1 tsp melted butter
Preheat the oven to 350 degrees F and line muffin tins with paper liners.
In a medium sized bowl, whisk together the brown sugar, egg, oil, buttermilk, and vanilla.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Mix the wet ingredients into the dry and stir until combined. Stir in the rhubarb.
Evenly divide the batter into 20 muffin cups.
In a separate bowl, combine the white sugar, cinnamon, and melted butter and stir until crumbly.
Sprinkle a little topping onto each muffin, pressing down slightly to set.
Bake the muffins in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Move to wire racks to cool.
Makes 20 muffins.