Rhubarb muffins will cure your rainy day blues

While Spring can be all sunshine and flowers and brand new life, at least where I’m from, it still includes a healthy dose of rain. These rhubarb muffins have cured my rainy day blues many a time and I know they’ll do the same for you.

I’ll never forget the first time I had these muffins. It was a cold, dark, dreary Oregon Spring evening and I was sitting in my mother-in-law’s cozy kitchen on the family farm. I was lamenting how I had no idea where my life was going and how I had no idea who I was supposed to be. Across the counter, she quietly mixed ingredients, just listening to all my sorrows.

As the smell of baking muffins permeated the kitchen, I felt my spirits start to lift. Halfway into the first bite, smeared with a healthy pat of butter, my life looked a little less terrible. In that moment, my wise mother-in-law knew it wasn’t words of advice or direction that I was looking for. She saw that all I needed was a simple, sweet reminder of life’s goodness.

What is rhubarb?

Rhubarb is technically a vegetable, though most people think of it as a fruit. The stalk is the part that we cook and eat as the leaves are poisonous. Stalks range in color from bright magenta (varieties like Ruby Red) to light pink and even green. Rhubarb has a bright, tart flavor, almost sour, and is nearly always paired with a sweetener of some kind. Crunchy like celery when raw, it becomes soft and tender when cooked.

Now, this may seem like common sense, but I would venture to guess that there was a time when we were all new to rhubarb. It’s not the most well-known ingredient and it does seem like something people struggle to know what to do with. If you are new to rhubarb, these muffins are the perfect recipe for you.

Growing rhubarb in your garden

One of my very favorite things in life is growing my own food. So being able to grow one of my favorite Spring ingredients- RHUBARB- is an absolute must. Lucky for me, rhubarb is easy to grow. The other great thing about having rhubarb in the garden is that it is a perennial and comes back year after year!

You can find a rhubarb plant at nearly any nursery or farm store, or you can order a plant online. Better yet, take a chunk from a friend or family member. My healthiest rhubarb plants have come from other people’s gardens!

What can you use instead of buttermilk?

Kefir is a fermented milk product similar to yogurt, but with far more probiotics. I use it in place of buttermilk in baking. Good for your gut, good for your bones, kefir also contains a high number of beneficial vitamins and minerals. It is tangy, tart and more bubbly than yogurt. With a thinner consistency, kefir can be more drinkable or pourable. Perfect for baking!

You can easily make your own Kefir by purchasing kefir grains. My friend Lisa has a great milk Kefir tutorial over on her blog. But, Kefir is also readily available to buy online or at your local grocery store.

Baking with Einkorn flour

Years ago, before I even understood that my body has a hard time digesting grains, I made the switch to Einkorn flour. Learning that it was an ancient grain that had never been hybridized really appealed to me. Knowing that thanks to its weaker gluten structure, it was easier to digest, made sense! Hearing that it contained more protein, vitamins and minerals than regular flour, and I was sold!

All health benefits aside, for me, baking with Einkorn flour is all about FLAVOR. Einkorn flour gives a beautiful golden color to your baked goods. A nutty, buttery taste that can’t be beat. It adds so much depth and interest to the treat, all the while being better for your body. I can’t recommend it highly enough.

I typically bake with Jovial’s All-Purpose Einkorn Flour, which I buy in 10 lb. bags. It isn’t cheap, but it is absolutely worth it!

What goes well with rhubarb?

Rhubarb can be such a versatile ingredient. Here are a few of my favorite ingredients to pair with it.

• Strawberries. Duh. Who hasn’t had the magical combination that is Strawberry Rhubarb pie? My favorite use for this dynamic duo is a Strawberry Rhubarb Cardamom Crisp, recipe in my book.
• Dairy. Rhubarb plus something creamy!? To die for. In the past I’ve made a heavenly Roasted Rhubarb Ice Cream. Rhubarb crisp or pie with vanilla ice cream. Rhubarb cream scones. I’ll take it all.
• Cinnamon. This seems like an unlikely combo, but there’s something about the sweet and sour rhubarb paired with the warm, spicy cinnamon- especially in this muffin recipe!- that really does the trick. Give it a try!

Other recipes with rhubarb

Here are a few other recipes that I enjoy stirring those bright pink pieces into:

• Sourdough Rhubarb Baked Oatmeal. Rich, creamy oatmeal plus bright, tart Spring rhubarb!? Yes please! If you missed this recipe go and check it out now. It’s an easy make-ahead breakfast, perfect for a cozy Saturday morning.
• America’s Best English Cream Scones. My favorite scone recipe of all time, meet my favorite ingredient of all time. These flaky Einkorn scones are a match made in heaven for the tart Spring fruit.
• Einkorn Pancakes with Rhubarb Compote. Einkorn Pancakes (recipe in my book) topped with maple syrup and a quick Rhubarb compote, are simply to die for. Here’s how I make the compote: Chop a few stalks, add to a small sauce pan with a 1/4-1/2 cup of maple sugar and top with the juice of a lemon. Cook on low until the sugar is melted, the rhubarb is bright pink and just barely tender. Put it on everything. Divine!

Give these a try!

Do me a favor and give these muffins a try. They are an absolute staple in our house, and for good reason. Pin this image below so you can remember where to find this delicious recipe.

What are your favorite rhubarb recipes!? Do you grow it in your garden? Leave a comment below and let me know!

Kali

I’m Kali. Oregon mama, farmer’s wife and creator of the Potager book and blog. Join me and as we cook and garden through the seasons!