Last week, I was so excited to see rhubarb for sale at the local veggie store. I know, you shouldn't have to BUY rhubarb. But I don't have a rhubarb plant, and I didn't think that I knew anyone who did. So every summer, I WISH that I had rhubarb.

strawberry-rhubarb pie. stewed rhubarb and ice cream. rhubarb muffins. rhubarb sticks with a side of sugar for dipping. all real good childhood memories.

Well I snatched up two huge sticks so fast...and then they sat in the fridge for a few days...until today. First thing this morning (okay, I had breakfast first, and looked up a recipe to see how much rhubarb I would need for muffins) I sliced up those sticks. Then I loaded up the food processor for a finer chop.*

*since I was on a roll with the knife, I also sliced the tomato and onion for dinner

I made a list of the ingredients I would need. The recipe calls for whole wheat flour (which I have in the pantry, and was excited to be able to use it), rolled oats (which I didn't have), brown sugar (which I had in the form of tiny stones and pebbles so fresh was needed), cinnamon, baking soda (I had some, but just in case it was getting old, I bought fresh), one egg, milk, lemon juice and vegetable oil. As far as I'm concerned, anything that has brown sugar and cinnamon as ingredients, must be delicious.

The recipe:
2 cups chopped, fresh or frozen rhubarb
1 egg
1 cup milk
1 tsp. lemon juice
1/2 cup vegetable oil

2 1/2 whole wheat flour
2 cups brown sugar
1 cup rolled oats
1/2 tsp. cinnamon
1 tsp. baking soda
1/4 salt
In a bowl, whisk together the egg, milk, lemon juice and the vegetable oil.
In another, large bowl, with a fork, mix together the whole wheat flour, brown sugar, rolled oats, cinnamon, baking soda and salt.
Make a "well" in the center of the dry ingredients, and pour the egg mixture in, and stir just until combined.
Gently stir in the chopped rhubarb.
Spoon the batter into muffin cups or paper lined muffin cups.
Bake in center of oven at 350° F or about 28 - 32 minutes, or until a toothpick inserted in the center comes out clean.
Cool muffins in the pan for about 5 minutes, and then remove to a cooling rack.
Makes about 12 - 15 muffins 

I will say, the muffins taste good, or at least the "bits" that I have had. I didn't grease my silicone pan...I didn't think that I had to (and I'm still not convinced that I do)...and the muffins fell apart when I tried to take them out.

The second batch (I got 17 muffins in total) I cooked in a greased metal pan...they stuck too. I was also short 1/4 cup of whole wheat flour (thank goodness I had white to add) AND I sprayed the stove, wall and surrounding paraphernalia with the wet mixture (I used what I thought was an electric whisk thingy, and I turned it the wrong way).

If you decide to try this recipe yourself, take note where it says to use a large bowl for the dry ingredients - use the LARGEST bowl you have. You have to stir in the wet ingredients (after making a well in the dry) and still add the rhubarb.


Danielle said...
July 4, 2011 at 9:37 p.m.

Yummy! I love rhubarb. I actually bought rhubarb plants this year but I haven't figured out where to put them in my yard yet.

Lisa said...
July 9, 2011 at 10:26 a.m.

I've never had rhubarb before but I'm sure I'd love it in a muffin. I have a sweet treat linky party going on at my blog till Monday night and I'd love it if you'd come by and link your muffins up. http://sweet-as-sugar-cookies.blogspot.com/2011/07/sweets-for-saturday-25.html

ladyfingers said...
July 12, 2011 at 9:34 a.m.

I too used to have trouble with the rhubarb ones sticking so I used paper liners after that.Works fine & you end up with whole muffins. Also, you might need to let them cool more. I place the cupcakes individually onto the cooling rack.

Anonymous said...
July 14, 2011 at 8:27 p.m.

These would be so easy to make vegan. Just replace the 1 egg with 6 tbsp water, 2 tbsp of flax. Just sayin'

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