Last week I was on a big rhubarb kick. I never had rhubarb growing up — I don't even know if it entered my consciousness until we moved to Portland a few years ago. Then I discovered its sour/sweet yumminess in all manner of baked things and I was hooked.
I started the week with the rhubarb cobbler that Angry Chicken mentioned here. It was good, but not quite my perfect dessert (even with the vanilla ice cream we slathered on top). I used the remainder of my rhubarb in a muffin recipe I first got hooked on last summer. I remembered it as being good, but I didn't realize how good until I went to take a photo and saw that I was down to the last muffin. And I'm sorry to say it was I who ate. them. all. (well, not that sorry!)
Bon appetit!
Rhubarb Muffins adapted from About.com
1 c. brown sugar
3/4 c. buttermilk
2/3 c. oil
3 c. flour (I use half whole wheat and half white)
1 t. baking soda
1/2 t. salt
1 t. vanilla
1.5 c. chopped rhubarb
Mix wet ingredients together. Add dry and stir to combine. Fold in rhubarb. The batter will be really thick. Scoop into greased muffin tins and bake at 325 degrees for 25-35 minutes.
Note: I make my muffins just a little sweet. For a little extra sweetness, mix 1/2 c. brown sugar with 1 T. butter until crumbly. Sprinkle over muffins before baking.
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