Published 5/26/2021 • Updated 8/4/2022
The Best Rhubarb Muffins
There is nothing better than looking out into your yard at the beginning of summer and seeing big rhubarb leaves in your garden. That means it’s time for some rhubarb baking. We love our Strawberry Rhubarb Oatmeal Bake and are excited to share this rhubarb recipe with you today. It’s always nice to have a couple different rhubarb recipes in your back pocket because if you’re a rhubarb person, you tend to have enough rhubarb for the neighborhood in your freezer.
Ingredients You Need
The ingredient list for this rhubarb recipe is simple and short. Here is everything you’ll need plus some substitutions.
Where to find rhubarb
There are a few different ways you can acquire rhubarb.
You can plant rhubarb in your yard (or inherit some from your neighbors or grandma). Rhubarb is sold in the frozen section of some grocery stores.
How to Freeze Rhubarb
Freezing rhubarb is a great way to preserve rhubarb while it is both sweet and tart. It can be hard to use rhubarb all at once during that small window! Also, when you are gifted rhubarb or have it in your backyard it usually comes in large quantities so it is nice to freeze it for later. To freeze rhubarb:
All-purpose flour- the all purpose flour in this recipe makes them fluffy and light! White whole wheat flour– we use a combination of flours to add some whole grains to the muffins. Light brown sugar, packed (or coconut sugar)– we only use a little bit of brown sugar or coconut sugar to sweeten these muffs! Baking soda– don’t forget the baking soda, it fluffs these muffins up. Rhubarb– we like to dice up the rhubarb for these muffins. If you are using frozen rhubarb, be sure that you dry them off completely before folding them into the batter. Unsweetened applesauce– we cut down on the brown sugar and use applesauce to both sweeten up these rhubarb muffins and keep them nice and moist. Large eggs– use two large eggs to fluff up these muffins. You can also use a flax egg if you are out of eggs! Maple syrup– another added level of flavor and sweetness is maple syrup. Honey will also work. Unsweetened plain almond milk– we like to think out our muffin batter with a little bit of almond milk. Any milk will do. Coconut oil– don’t skip the oil!
How to Make Rhubarb Muffins
Freezing Instructions
To freeze your rhubarb muffins let the muffins cool completely and them place them in a freezer safe bag. Store the in the freezer for up to 3 months. Print Your Own
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