Oh, the Things You Can Make with Rhubarb!
What better topic for TheFarmChicken.com than that of rhubarb; some of you have tried it, some have heard of it, some of you might not even know what I am really referring to, some love it and some people…not so much. Give me a shout out below to what category you fit in to. So, if this is a new ingredient you have yet to embrace in your kitchen, make sure to read all about it here and sneak a peek at the picture, and recipe below.
I grew up not liking rhubarb, it was “okay” but nothing I would seek out. It has a distinct flavor- tart but delicious when paired with sugar or cream. As I got older I started to like it. My family would make a rhubarb upside down cake that was really good. We were also friends with my husband’s family (before we were a couple) and they enlightened us to rhubarb pie…now that is a great way to have rhubarb. Oh, and don’t forget rhubarb sauce! Let me just say there are so many ways to have rhubarb. I even know of someone that will eat it by the stalk dipped in sugar; you know who you are! I can’t say I’ve acquired a taste for rhubarb like that yet.
In any case, I invite you to join the Midwestern rhubarb craze.
We are in full swing for the rhubarb season this year. I think rhubarb is so pretty! Some years more pretty than others; the red adds so much. Usually it starts the end of May and lasts at least through the month of June. Rhubarb doesn’t like too much heat so it can kind of lose its vigor later on in the summer. I usually will make strawberry rhubarb jam with my sister and one year my sister-in-law joined in on the fun! I have a plenty tucked away in the pantry so that isn’t on the list for this year.
Last week after my baby girl and I dropped lunch of in the field for my husband, who was doing some spring tillage work, we stopped over at the farm’s rhubarb patch and took back home with us a “little” haul.
After cutting the top leaves off. (People say that the leaves are poisonous, so steer clear of the tops.) I brought it home washed the stalks up and froze 13 cups and baked with 2 cups. I am going to be sharing with you a recipe for Strawberry Rhubarb Muffins. I got the original recipe from chocolatewithgrace.com and tweaked it a little for my liking.
Here is what I did differently:
I wanted to use strawberries as well as rhubarb so I added some strawberries in place of the amount of rhubarb it called for. It adds another flavor component and a bright burst of color.
I took and used buttermilk in place of the milk for an even softer and moist muffin. Buttermilk has become a staple in my kitchen lately it really makes the best pancakes, biscuits and muffins!
I added just a little baking soda to react with the buttermilk.
Instead of using standard muffin tins I made this recipe into 6 jumbo muffins. I think they are fun and have such a nice “bakery” look.
Here is why I chose this recipe:
I don’t know about you but I do not like making streusel with cold butter. It never seems to combine well and is more of a hassle. This recipe has a great streusel that you can make using melted butter. Soo much easier and just as good!
The Oven Temperature
This is the second muffin recipe that I have made that has a hotter temperature setting for the oven right away and then drops down to a cooler temperature after a short period of time. (See recipe below) It makes such a beautiful dome on the muffin and makes them even more tempting!
The recipe below is updated with my changes:
Strawberry Rhubarb Streusel Muffins
- 3 T butter, melted
- ¾ cup flour
- ¼ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- 3 T brown sugar
- 2 cups rhubarb, diced
- ½ cup strawberries, diced
- 3 cups flour
- 1 cup granulated sugar
- 1 T baking powder
- 1/8 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup butter, melted
- 1 cup sour cream
- ¼ cup buttermilk
- 2 large eggs, room temperature (Make sure room temperature
- 1 ½ tsp vanilla extract
Make the streusel by melting the butter and stirring in the flour, brown sugar, and salt until crumbly. Set aside.
Preheat oven to 400 F and line a jumbo muffin tin with 6 muffin liners or grease them well if you don’t have any liners. Stir together the 3 T brown sugar and diced rhubarb in a small bowl, set aside. Whisk together the flour, sugar, baking powder, baking soda, cinnamon, salt in a large bowl and set aside. Beat together the butter, sour cream, milk, eggs and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently fold together. Do not over mix, there should still be streaks of flour. Gently stir in the rhubarb and strawberries. Divide the batter between the muffin tins, they will be very full.
Top with the streusel. Bake at 425 F for 5 minutes. Then, without opening the oven, turn the heat down to 350 F and bake for 25-30 more minutes or until you can push on them with your finger and they “bounce” back.
I’d love to hear below, if you tried these muffins and/or what you like to make with rhubarb.
Ask the LORD for rain in the springtime; it is the LORD who sends the thunderstorms. He gives showers of rain to all people, and plants of the field to everyone. Zechariah 10:1 NIV