Jun 19, 2011
Farmers Market Recipe - Rhubarb Muffins!
My farmers market trip yesterday was very short-lived but I did manage to get my hands on some fresh rhubarb. The rhubarb in the garden is still young, so finding the one booth at the market with bunches of the tart stalks was a bonus.
I am actually not a rhubarb fan. At all. I don't like rhubarb pie (with or without strawberries.) I don't like rhubarb jam. And I'm a bit snappish about the amount of space the plant takes up in the garden. Having said that, these muffins that my mom makes are one of the best things I've ever tasted. It could be the cake-like texture of the muffins, or more likely the brown-sugar topping. Whatever it is - I'm sold on these perfect muffins!
Super Simple Rhubarb Muffins
Bake at 350 degrees for 25 minutes
Makes 12-18 muffins depending on the size of your muffin tin.
1/2 cup butter
(as stated in other recipes, I use salted butter *gasp* so add a pinch of salt if you use unsalted.)
1 cup sour cream
2 cups sliced/diced rhubarb
1 and 1/2 cups of brown sugar
1 teaspoon baking soda
2 cups flour
1 teaspoon vanilla
Cream butter and sugar; add egg. Mix sour cream and baking soda together in a small bowl and add to butter/sugar/egg mixture. Mix in flour. Stir in vanilla and the rhubarb. Fill muffin tin 3/4 full of batter. Sprinkle with brown sugar topping.
Brown Sugar Topping:
Crumble together with a fork:
1/2 cup brown sugar
1 teaspoon cinnamon
1 tablespoon butter
Once you make these incredible muffins, they will be a favourite of yours too!