Is it better to eat rhubarb raw or cooked?

Due to its sour taste, rhubarb is rarely eaten raw. While it's dried roots have been used in traditional Chinese medicine for thousands of years, it’s most commonly cooked with sugar and used in cakes, pies, pastries, crumbles, and jams.

How to prepare fresh rhubarb for baking?

To prepare rhubarb for baking, wash the stalks to remove any excess dirt and trim the stalks at the top and bottom. Be sure to discard the leaves, as they are inedible and toxic to both animals and humans.

Is frozen rhubarb as good as fresh?

Absolutely! Rhubarb freezes very well and freezing is a wonderful way to preserve this spring vegetable. Frozen rhubarb can be added directly to the muffin batter, there is no need to thaw the rhubarb before using it.

Rhubarb Muffins

Author: Stephanie Kay

These rhubarb muffins are light, fluffy, and absolutely delicious. They work well as a breakfast and for a snack and store well in the freezer for months to come.

Author: Stephanie Kay
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Muffins
Method: Baked
Cuisine: American

Scale

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup brown sugar
1/3 cup butter, melted
1 egg
1 teaspoons vanilla extract
1 cup buttermilk
1 1/2 cups rhubarb, diced

Sugar Topping (optional):

1 tablespoon butter, melted
1 tablespoon brown sugar
1 tablespoon white sugar

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Instructions

Preheat the oven to 400°F and line a muffin tin with baking cups or lightly grease it with butter.
In a medium bowl, add flour, baking soda, baking powder, cinnamon, and salt and stir to combine.
In a large bowl, add brown sugar and melted butter and whisk until well combined. Add egg, vanilla extract, and buttermilk and whisk until smooth.
Transfer the dry ingredients to the wet ingredients and fold gently to combine until well incorporated. Add chopped rhubarb to the batter and fold again, be careful not to over-mix the batter.
Divide the batter evenly across the muffin liners and then transfer to the oven to bake for 20-22 minutes until lightly golden and/or a toothpick comes out clean.
Once baked, remove from the oven and allow to cool completely to room temperature in the muffin pan or for at least 10 minutes before removing from the muffin tins. Once removed, transfer the muffins to racks to cool completely.
Optional: Once cooled, add the sugar topping. In a small bowl, add white sugar and brown sugar and stir to combine. Brush the top of each muffin with a bit of melted butter and sprinkle with the sugar mixture.
The muffins can be served immediately or stored in an airtight container for 5 days or in the freezer for 3 months.

Nutrition

Serving Size: 1 muffin
Calories: 208 calories
Sugar: 18 grams
Fat: 6 grams
Carbohydrates: 34 grams
Fiber: 1 gram
Protein: 4 grams

Find it online: https://kaynutrition.com/rhubarb-muffins/