There are few foods that I can eat over and over and never get sick of them. One of them is Brussels sprouts. Another is dessert (couldn’t narrow that down to one
food). And a third is rhubarb muffins
I hadn’t eaten rhubarb until about two years ago, when my husband’s grandmother made a rhubarb pie. Even then, as good as the crust of the pie looked, the red, celery-like chunks of rhubarb made me think it would taste just like that — a pie with celery chunks.
But I decided to be brave and gave it a go – and soon there was only a quarter of the pie left standing in the pie tin! I am now rhubarb enlightened, and I do not regret it.
This recipe could actually work for any fruit — blueberries, strawberries, bananas, oranges, heck, even kiwi, if you want to get adventurous (I’m not sure how this would turn out, but if you want to try it and let me know, be my guest). But with the sweet, tart taste of rhubarb, along with the crunchy, gooey brown sugar topping, I’d say any other fruit would be hard pressed to beat rhubarb!
I like making this recipe with the sugary, buttery topping, but if you want to make these a healthier breakfast muffin rather than a dessert muffin, I suggest omitting the topping. The muffins lose about a third of their calories and fat, and still taste delightful. You can also split the two cups of chopped fruit between rhubarb and something else, like strawberries.
This batter can also be used to make two rhubarb loaves instead of muffins. Just divide the batter between two greased 8×4-inch loaf pans and bake them for 40-45 minutes.Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon