This recipe is adapted from the blueberry muffin recipe I tried as my first baking project here in the Netherlands (here's the first recipe and the story that went along with it) There has been fresh rhubarb at almost every farmer's market I've been to, so I had to make something with it. I have excellent memories of eating rhubarb as a child...my mom showed us how to cut off a stalk (nice and red, of course) then dunk it in a jar of sugar before each bite. So good, and a thrill to be able to eat sugar so freely.
These muffins turned out wonderfully - they rose up nicely, had a lightly browned crunchy top, a moist & flavourful inside with pretty bits of tangy-sweet pink rhubarb. So they were super tasty, and looked good too (I think I'm starting to get my oven here figured out). Actually, come to think of it, these would make a nice addition to a Mother's Day brunch.
- 2 cups rhubarb, chopped (about 4 stalks)
- 1/4 cup sugar
- 2 1/2 cups flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla
Chop up the rhubarb and toss in the 1/4 cup sugar and set it aside for at least 30 minutes, to help bring the juices out of the rhubarb and sweeten it up a bit.
In another bowl, mix the dry ingredients together. In a smaller bowl (or large measuring cup) whip the egg, buttermilk, oil and vanilla together with a fork until it looks frothy. Add the rhubarb to the dry ingredients and mix to distribute the pieces, then add the wet ingredients, and stir just until mixed.
Separate the batter into a prepared muffin pan and bake at 375 F (190 C) for about 25 minutes, or until the tops look lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
I love stopping at the little flower market just down the street to pick up pretty bouquets