I’m kind of obsessed with rhubarb at the moment.
Maybe because spring has arrived and it’s showing up in huge, gorgeous bundles at the farmer’s markets or because of its prime spot in the produce section where thankfully, it has gone from being tucked away far in the back, to now, front and center. Or maybe because it’s all over the blogasphere –check out a few favorite finds below that I’ve been drooling over. Whatever the reason– I’m thrilled to see it as the star in so many pies, tarts, crumbles, ice creams, cocktails and more. So to add to the rhubarb revival, here’s a delicious Rhubarb Corn Muffin you can whip up for breakfast one morning or for an afternoon treat. These are sort of a cross between a cupcake & corn bread. The white corn meal mix keeps the muffin light in color, and a offers a really nice texture to an otherwise cake-like batter. And the touch of Greek yogurt ensures they will be ultra-moist and not dry. These aren’t overly sweet either (which I like), so the subtle tartness of the rhubarb can shine, shine, shine.
Rhubarb Corn Muffins
yields 12 muffins | printable version
The nice thing about adding the corn meal baking mix is that it already has some flour added, along with baking soda. Look for a brand that is marked “fine” so that the texture of the final muffin isn’t too grainy.
1 cup all-purpose flour
1 cup white corn meal baking mix
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/4 cup unsalted butter (half a stick), melted & cooled
1 egg, slightly beaten
1 cup milk
1/4 cup greek yogurt
1 1/2 cups fresh rhubarb, finely diced
confectioner’s sugar for dusting (optional)
Preheat oven to 375F. Line a 12-cup muffin tin with paper liners or grease with butter. Mix all dry ingredients together in a large bowl. Remove 2 tablespoons of mixture and put into a small bowl. Set aside. With remaining dry ingredients, make a well in the center and add melted butter, egg, milk, and yogurt. Mix to incorporate– there will be a few lumps, that’s okay. Toss diced rhubarb in the reserved flour mixture to coat. This will help prevent the pieces from sinking to the bottom and from bleeding out too much into the muffins. Add coated rhubarb to wet mixture and gently fold in just until everything is combined. Using an extra-large cookie scoop, drop into muffin tin. Bake at 375F for 18-20 minutes or until a cake tester comes out clean.
Rhubarb Bourbon Sour | made it; then made a second
Rhubarb & Vanilla Bean Scones | a dynamic duo
Rhubarb & Raspberry Crumb Bars | yummy
Rhubarb Bars | pretty in pink
Rhubarb & Raspberry Galette with Lavender Honey | rustic chic
Rhubarb Basil Cocktail | yes please!
Rhubarb, Apple & Thyme Tart | bit partial to this one ;>)