Vanilla Rhubarb Muffins

I made my first visit to the Frankfort farmers’ market this past weekend, and got myself one of the seasonal treasures of spring – rhubarb!

Truth be told – I didn’t even know what rhubarb was when I bought it. But, true to my New Year’s Resolution, I’m on a mission to try just about every fruit and veggie I can get my hands on. This week’s adventure started with rhubarb (which I learned is actually a vegetable, even though it is used as a fruit for most culinary purposes).

A search for rhubarb recipes came up with a lot of rhubarb pies and rhubarb bars, and even a rhubarb cheesecake (which I just may try making someday), but none of these ideas struck me – at least not with the ingredients I had on hand. (I did almost run to the store in order to try my hand at a vegan cheesecake, but decided that should wait until I had time to dedicate to the cause). So, I decided to make up a recipe: vanilla rhubarb muffins!

Rhubarb to me looks like red celery. It’s a tart sort of flavor, and depending how bad your sweet tooth is, you might want to add a little bit more sugar to this recipe. I don’t have much of a sweet tooth at all, and enjoyed it as-is! These are very easy to throw together, and come in at a nice, low 109 calories per muffin – a great breakfast or snack treat!

Vanilla Rhubarb Muffins

[recipe-show recipe=vanilla-rhubarb-muffins]

3 thoughts on “Vanilla Rhubarb Muffins

  1. Pingback: BakewareTalk

  2. I just made this recipe, it really turned out horrible, they didn’t rise well and the rhubarb made for a mushy middle. Also, the whole wheat flour was to powerful a flavor for fruity muffins.

  3. Hi Amy – I’m sorry you didn’t like them. I’m not sure what to suggest, as I’m quite new to cooking. I’ve made them twice since and have had no problems. They’re more tangy tasting than fruity when I make them.

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