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Rhubarb is one of the first things that hit the farmer’s markets that get me into fresh, local, seasonal cooking/baking. I had never heard of rhubarb until moving to Maine, but I am getting used to baking with it. It has such a nice, tart taste and is usually accompanied with something sweet, like strawberries.

Alan and his father like rhubarb so I usually try to make something while it’s in season. Spring has quickly come and gone and yet again, I’m behind the eight-ball with things! The little one keeps me busy. I decided not to go too daring, to make sure that something was baked for my husband. These muffins were a cinch to make and had such a wholesome, fresh taste. Sometimes, less is more!

Rhubarb Muffins


  • 2 1/2 cup flour
  • 2/3 cup brown sugar, packed
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup milk
  • 1/4 cup oil or melted margarine
  • 1/2 tsp. vanilla
  • 1 egg, beaten
  • 2 cups, finely chopped rhubarb

Heat oven to 400 degrees. Grease or paper line 12 muffin cups. In a large bowl, combine flour, sugar, baking powder, and salt. Add milk, oil, vanilla, and egg. Stir, just until dry ingredients are moistened. Fold in rhubarb. Divide batter between muffin cups. Sprinkle tops liberally with sugar, if desired. Bake for 20 – 25 minutes, until light golden brown.

Source: The Rhubarb Compendium

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