Every spring I look forward to making some pretty amazing recipes using fresh, tart rhubarb. Today, I made a batch of Easy and the Best Rhubarb Muffins with this delicious perennial vegetable. I should also mention that it’s extremely easy to make these Rhubarb Muffins gluten-free and dairy-free. (You can find the options in the recipe card.)
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Delicious and Fresh Rhubarb
Years ago my parents planted a big patch of rhubarb on their farm. Thankfully, we’ve been enjoying it ever since. This patch has been there for numerous years. My dad and I decided we should probably start a new patch and therefore we are planning on planting new rhubarb plants next spring.
Some of our other favorite rhubarb recipes are:
- Rhubarb Pie
- Rhubarb Swirl Cheesecake
- Rhubarb Custard Dessert Bars
- Easy Rhubarb Cake
- Rhubarb Pecan Orange Zest Bread
- Homemade Rhubarb Strawberry Pineapple Jam
Carry-in Rhubarb Muffins
Today, my 90-year-old father is attending a carry-in at his church. Because we have an abundance of fresh rhubarb I made a batch of fresh Rhubarb Muffins and Raspberry Muffins and placed them in a couple of cupcake/muffin carriers for him to take along. When serving muffins at home I like to place them on a pretty serving platter or cute little serving basket.
Don’t you just love a warm, tasty muffin straight out of the oven? I sure do!
You may have noticed that these Rhubarb Muffins are topped with a generous sprinkle of a cinnamon-sugar mixture which obviously adds a bit more sweetness. If you want to decrease the sweetness simply omit the topping.
As you can see in the photo above, each muffin is loaded with rhubarb. Also, because rhubarb pairs well with strawberries feel free to add a few of them to the batter as well.
These delicious Rhubarb Muffins are a great way to use some of your fresh rhubarb. They're also easy to make gluten-free and dairy-free.
- 1 egg
- 1-1/4 cup packed brown sugar
- 1 cup buttermilk (Dairy-Free Option: use coconut or soy milk)
- 1/2 cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour (GF Option: use 3-1/4 cups gluten-free flour blend + 1 Tablespoon xanthan gum or arrowroot unless flour blend already contains it. NOTE: use 2-1/2 cups GF flour if you use a cup-4-cup GF brand of flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1-1/2 cups diced fresh rhubarb OR 1 cup diced rhubarb and 1 cup chopped strawberries)
- 1/2 cup chopped walnuts or pecans
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon butter, melted
- Preheat oven to 375 degrees F.
- In a mixing bowl, beat egg, brown sugar, buttermilk, oil, and vanilla.
- In a separate mixing bowl, combine flour, baking soda, baking powder, and salt; stir into wet ingredients just until moistened. Fold in rhubarb and walnuts.
- Fill greased muffin cups 3/4 full. Combine topping ingredients; sprinkle over muffins.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
These muffins freeze well for up to 2 weeks.
What are some of your favorite rhubarb recipes?
More great ideas: