Some families have treasured apple trees or rose gardens, mine has rhubarb plants. The roots of the famous rhubarb have been divided and shared among family members for generations. Rhubarb season is one of the longest, starting in late spring and lasting until September. This seasonal garden favorite is technically a vegetable, but with its bright pink hue, I don’t think I’ll ever think of it as such.
Although the sour stalks may confuse some in the kitchen, rhubarb can be used in a number of recipes I can recommend. My favorite being Strawberry Rhubarb Pie. This summer, however, I made a batch of sweet Cinnamon Rhubarb Muffins in an effort to expand my rhubarb recipe collection.
The rich sour cream batter mixed with thick pieces of stringy pink rhubarb makes for a unique breakfast or mid-day treat. Although I used a 12-cup muffin tin, I had enough batter to make about 16 muffins. So, prepare yourself for another batch—or at least to eat some raw batter, which I ended up doing.
2 cups flour
1/2 cup granulated sugar
⅓ cup brown sugar
1 tsp. ground cinnamon
2 ½ tsp. baking powder
½ tsp. salt
1 cup light or regular sour cream
8 Tbsp. melted unsalted butter (cooled slightly)
1 ½ tsp. vanilla extract
2 cups diced rhubarb
3 Tbsp. sugar
½ tsp. ground cinnamon
1.) Heat oven to 400 degrees and spray a 12-cup muffin tin or use foil baking cups.
2.) In a large mixing bowl, mix the flour, sugar, brown sugar, baking powder, cinnamon, baking soda, and salt.
3.) In a medium bowl, whisk sour cream, vanilla, eggs and melted butter.
4.) Cut washed rhubarb stalks into ½ inch pieces, slicing off ends.
5.) Stir the wet mixture into the dry ingredients slowly; do not overmix.
6.) Gently stir in the diced rhubarb.
7.) Pour batter into muffin cups using a spoon or ice cream scoop, spread evenly so batter does not reach top of cups.
8.) Top each muffin with a sprinkling of the sugar topping mixture.
9.) Bake muffins for 18-22 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean.
10.) Let muffins cool for 10-15 minutes, then carefully remove from pan, using a knife if needed. Serve muffins warm.
Recipe adapted from Fine Cooking.