it’s rhubarb time!

everyone loves summer, and i’m no different, but there may be just one thing i love more, and that’s rhubarb.

way back, earlier in the spring, i stumbled across a local market selling rhubarb in bulk and… well… i may have over estimated just how much rhubarb you get when it’s processed and diced.

needless to say, i ended up with a lot.

i made some muffins (see recipe below!) and froze the left overs.

and then, everyone found out i was on the hunt for more of the tart vegetable and all hell broke loose.

not only was i harvesting rhubarb for myself, but i was also harvesting the vegetable for other people.

(i may or may not have a problem.)

the point of the matter is, i have a freezer full of rhubarb and i could not be happier. i plan on using most of it to make some strawberry-rhubarb jam, but should have enough left to make a few pies or a crumble.

either way, i am a happy, happy baker.

easy-peasy rhubarb muffins

a tasty treat on a summer's day

ingredients

    • 2 1/4  cups flour
    • 2 1/2 tsp  baking powder
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1/2 cup unsalted butter, melted
    • 1 1/4 cup sugar
    • 2 large eggs
    • 1 cup milk
    • a splash of vanilla extract
    • 2 1/2 cups diced rhubarb
    • 1 1/2 tbsp sugar

directions

first, preheat your oven to 350º f. i know from experience that it can be really frustrating when you have everything ready to be put into the oven, only to open the door and have it be stone cold.

next, mix the dry ingredients together in a bowl. set aside.

now you want to mix the eggs, (slightly cooled!) melted butter, sugar, and vanilla together in a separate bowl. when this is done, it should look disgusting, but bear with me.

img_3039

take the other bowl of dried ingredients and add them to the wet ingredients gradually, stirring as you go.

img_3040

once that’s finished, add in the rhubarb and gently (!) fold it in, evenly incorporating it through the batter.

img_3041

now, line (or grease, depending on what you prefer) some muffin tins and fill the cups until they are 3/4 full.

img_3042

bake for about 8-10 minutes, depending on your oven.

img_3054

enjoyyyy!

this recipe can also be made with strawberries or apples or even blueberries, if you prefer. just watch the moisture and bake times and you’re good to go!

when you try these out, please be sure to drop by and let me know what you thought!

xx

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