Maybe you love rhubarb, maybe you hate it. Most people don’t have a middle ground with this vegetable. (Yes, did you know it is a vegetable, even though we use it frequently in pies and other sweet dishes?) Maybe you’ve never tried it or have no idea what it even is.
Rhubarb is a leafy vegetable that grows prolifically once planted. If you plant rhubarb in your yard, be prepared to cut it back every. single. year. The leaves are toxic to eat, but the stalk (which starts off green, and gradually becomes pink, then red) can be sliced up and cooked to add a delicious tart flavor to a variety of dishes.
One of my favorite ways to use rhubarb is to make Rhubarb Muffins. I don’t make them super often, because with so much sugar it feels more like eating a donut than a muffin. But when we have them, they are a big hit!
1 cup brown sugar
1/4 cup white sugar
1/4 cup oil
2 tsp. vanilla
1 cup buttermilk
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 1/2 cups flour
1-1 1/2 cups finely chopped rhubarb (frozen or fresh)
In a large bowl, combine the brown sugar, white sugar, oil, egg, vanilla, and buttermilk. In another bowl, combine the baking soda, baking powder, salt, and flour.
Mix the dry mixture into the wet mixture. Stir to combine (the batter will be somewhat lumpy). Gently fold in the rhubarb.
Preheat the oven to 400. Line muffin tins with paper baking cups or spray with non-stick cooking spray. Fill each muffin cup halfway.
Bake for 18-20 minutes or until the tops are golden brown. Makes about 18-24 muffins.