These are named after the friend who gave me the recipe. I think she just calls them rhubarb muffins, but I’m not sure, she moved away several years ago – miss you Barb!
Rhubarb, from garden to table in 2 hours!
1 cup white sugar
2 cups flour
1 tsp baking soda
½ cup oil
1 egg
1 tsp vanilla
2 cups chopped rhubarb
1 cup sour milk
1 cup chopped walnuts (optional)
Topping
½ cup white sugar
1 tsp cinnamon
1 tbsp soft butter
Mix these together and top muffins before baking
Mix dry ingredients together, mix wet ingredients together, add wet to dry, mix then add fruit and nuts. Bake at 350 f approx. 25 minutes.
Delicious Rhubarb Muffins...eat 'em while they're warmmmmmm!
These are succulent, cakey little muffins with the zing of rhubarb – yummy!
I am so making those, if my rhubarb ever grows up big and strong like yours
The rhubarb muffins look yummy (I love rhubarb), but do you really use sour milk or do you mean sour cream?
No, I mean sour milk! Adding a couple teaspoons of lemon juice to the milk does the trick.
I wish I had somewhere to grow anything! I can’t find rhubarb in the stores and these muffins look so good. Waaaaah!
I’m sorry Julee! But you should be able to find rhubarb at this time of year, are there any farmer’s markets nearby?
Yes, and I’ve looked! For some reason I haven’t found any yet. Even my food co-op which gets great produce hasn’t had any. Boo-hoo.
That’s too bad. Maybe it’s just a little early where you are.
I’m going to have to make these to go with my rhubarb margaritas:)
Rhubarb margaritas? Hmmmm, I love rhubarb AND margaritas! Can you tell me how to make them?
Are you still looking for a rhubarb margarita recipe? I do have one.
Sure, set me up!
For some reason I am having trouble at times trying to leave a reply. It seems this time I finally got it to work. I wish I could remedy this problem. O.K. Here is the rhubarb margarita recipe.
RHUBARB MARGARITAS
Ingredients
4 cups diced rhubarb
• 1/2 cup water
• 1/2 cup white sugar
• 4 cups ice
• 2/3 cup tequila
Directions
1. Place the rhubarb into a saucepan, and pour in the water. Cover, and bring to a simmer over medium heat. Reduce heat to medium-low, and continue simmering until the rhubarb breaks down and releases its juices, about 15 minutes. Strain the juice, and press the pulp to squeeze out as much liquid as you can. Discard the pulp, and stir the sugar into the hot juice. Refrigerate the syrup until very cold, at least 2 hours.
2. To prepare the margaritas, place the ice into a blender, then pour in the tequila and rhubarb syrup. Blend until smooth, or until pureed to your desired consistency. Pour into chilled margarita glasses to serve.
I made the rhubarb muffins and they were absolutely delicious. Thank you for sharing the recipe. Now I must get at that jam. I too love jam better than jelly. It tastes fresher. I think when you boil down the fruit for jelly that some of the flavor is lost.