Rhubarb is yummy, but it seems like I get deluged with it once a year.  We froze most of our crop, but got more from our crop share.  So I thought I’d share with you two great, simple recipes.  The photo above is from a recipe from Martha Stewart that you can find here.  It’s very simple to make and quick!  It has a great flavor.

Another great rhubarb recipe is for these healthy muffins which disappeared so quickly I wasn’t able to take a photo.  (I got this recipe from a friend, and I don’t know the original source.  No copyright infringement intended.)

Preheat oven to 375 degrees F.

1 1/2 cup AP flour (all-purpose)
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

In a separate bowl, mix well:
1 cup buttermilk or yogurt
3/4 cup brown sugar
1/2 cup oil
1 egg, beaten
2 teaspoons vanilla extract

Stir dry ingredients (into wet ingredients) until just moistened.

Stir in:
1 1/2 cups rhubarb (diced)

Fill greased muffiin tins two-thirds full.

Combine and sprinkle on top of batter (in muffin tins).
1/4 cup sugar
1 tablespoon butter
1 teaspoon ground cinnemon
1 teaspoon flour

Bake about 20 minutes. Remove and cool.  Enjoy!


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