Rhubarb... What are these stalks? Raw - they are very very tart with slight buttery flavor. They look like celery but with red tint. I've seen the name in pies, jams, and fruit clobbers. I have seen them in farmers markets in the summer. I'm making muffins from them...
I found this website dedicated to rhubarb: rhubarbinfo.com. It's got all kinds of recipes and things you can do with rhubarb. I picked rhubarb buttermilk muffin recipe for my muffins - with a few changes.
Ingredients
- 1 cup sugar
- 1 egg
- 1/4 cup canola oil
- 2 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups finely chopped rhubarb
- 1/2 cup chopped pecans
- 1 cup wholewheat flour
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Light brown sugar and ground cinnamon to sprinkle on top of muffins
- Preheat oven to 400 degrees. Line muffin pan with liners.
- Beat sugar, egg, oil and vanilla until smooth. Beat in buttermilk. Stir in rhubarb and pecan.
- In a separate bowl, combine wholewheat flour, all purpose flour, baking powder, baking soda and salt. Add to the wet ingredients. Mix until just wet.
- Drop by tablespoonful into prepared pan. Sprinkle light brown sugar and ground cinnamon on top of the muffins. Bake for 18 minutes. Make 12 muffins.
These muffins are good but not great. Rhubarb sinks to the bottom of the muffins. Next time if I'm making this again - I'll try butter instead of oil and walnuts instead of pecans, since I can't really taste the pecans, increase rhubarb to 2 cups, and fold rhubarb and nuts at the end instead of at the beginning.
