This is ONE of my sister's rhubarb patches. She always says "it loves me!" My niece
made some very good rhubarb bread the other day from it and shared with us but I
was just hired for a catering job at the end of the month that requires lots of muffins
for people on a tour boat. So I started looking for a good muffin recipe, hopefully
one that uses rhubarb!
My catering friend here in town recommended the book Wake Up and Smell the Coffee
to me for great breakfast items so that's where I started. The book features Bed and Breakfast
places in the Northwest and a few items from their menus. I found this recipe for Rhubarb
Muffins in that book and were they ever delicious! Just sweet enough, very moist and the tart
of the rhubarb in every bite makes them just about perfect with a cup of coffee or tea.
They contain a couple of items that I don't usually keep on hand--buttermilk and wheat
germ. The buttermilk I know I can substitute with milk and lemon juice or vinegar, but the
wheat germ I wasn't so sure about. I did an online search and found out I can use ground
flax seed, which I did have thanks to my mother in law bringing lots of it with her from
If you can get your hands on some rhubarb, try these. Maybe make them a nice weekend
surprise for someone special to wake up to with fresh coffee brewing....
1 1/4 cups brown sugar, packed
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup buttermilk
1 1/2 cups rhubarb, diced
2 cups flour
1/2 cup wheat germ (or ground flax seed)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Pre heat oven to 400 degrees.
Mix brown sugar and vegetable oil. Add egg, vanilla and buttermilk. Stir in rhubarb.
In a separate bowl, mix flour, wheat germ, soda, baking powder and salt together with
Combine the dry ingredients with the rhubarb mixture just until moistened--it is very
important with muffins that you don't overmix or they will turn out tough.
Spoon into greased or paper lined muffin tins 2/3 full. Now this recipe says it makes
12 muffins, but I got 16 from it filling them 2/3 full. So if you are using paper liners
make sure you have enough.
Bake in pre heated oven for approx. 20-25 minutes.
***For a sweeter muffin you can sprinkle a topping made with 1/3 cup sugar, 1 teaspoon
cinnamon and 1 Tablespoon melted butter mixed together over the muffins before putting
them in the oven.