When thinking of spring and the return to fresh seasonal eating, rhubarb is one of the first things that come to mind and that comes to life in the garden. With its beautiful pink and red stalks, there are endless possibilities when it comes to using it in your kitchen. One of my favourites is rhubarb syrup which can then turned into a refreshing drink, but rhubarb muffins are a quick and easy way to use up some of this seasonal favourite.
These muffins are a Wile’s Lake Farm Market recipe and a favourite of many. The cinnamon and sugar topping balance off the slight tartness of the rhubarb and makes a delicious treat. You can also add chopped pecans if you would like as an additional topping.
- ½ cup butter, softened
- ¾ cup sugar
- 1 egg
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- ½ teaspoon vanilla
- 1½ cups chopped fresh rhubarb
- Topping
- 1 Tablespoon of sugar mixed with ½ teaspoon of cinnamon.
- ½ cup chopped pecans (optional)
- Preheat oven to 350 degrees
- Cream the butter and sugar until light
- Add the egg
- Mix the flour, baking powder and salt together
- Add the vanilla to the milk
- Add dry ingredients to the creamed mixture alternately with the milk- do not over mix
- Fold in the chopped rhubarb
- Scoop into greased muffin tin or muffin cups
- Sprinkle with cinnamon sugar and chopped pecans
You can watch our video from the market where Elspeth talks about considerations when it comes to planting and growing rhubarb.
Do you have a rhubarb patch at your place? Are you planning on planting one this year? What is your favourite thing to make with rhubarb? Leave a comment and let us know.
*Plant to Plate is sponsored by Wile’s Lake Farm Market located in Wileville, Nova Scotia. Wile’s Lake Farm Market have rhubarb plants available now at the market and fresh rhubarb when available . Their knowledgeable staff is always available to answer any questions you may have.
