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.
Combine:
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!
