My hubby loves rhubarb! He will eat it plain, just bite right into the stalk (owwwie, too sour for me)! I always try to make a new rhubarb recipe this time of year when there is lots and lots of it around. This years recipe was a winner! I made small muffins (not those jumbo huge ones) and froze them individually and then packed them 2 to a zipper baggie. They freeze really well and we enjoyed them for several summer weekends!
I found my recipe via Pinterest, find it here: http://www.sprungatlast.com/2013/06/rhubarb-sour-cream-muffins/ (scroll down a bit) Recipe and photo from Sprung At Last.com - thank you!
Rhubarb Sour Cream Muffins
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- 2-1/2 tsp. baking powder
- 1 tsp. cinnamon
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup sour cream
- 8 Tbs. unsalted butter, melted and cooled slightly
- 2 large eggs
- 1 tsp. vanilla extract
- 1½ cups finely diced rhubarb
Instructions
- Heat the oven to 400°F. Line a 12-cup muffin tin with baking cups.
- In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
- In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.
- Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
- Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes.
