Rhubarb is frequently paired with strawberries to balance out its natural tartness. Rhubarb is technically considered a vegetable, but legally it's a fruit because of the way it's cooked, according to Huffington Post. You can usually find it at the grocery store, but if it's the season (April - June) your local farmer's market should have some. I'm fortunate enough to have a rhubarb plant in my yard, so I just harvest a few stalks when I feel like making muffins. If you have a rhubarb plant, you can simply grab as far down the stalk as you can and gently rip it up. If you see the white end of the stalk you've done a good job! Also, make sure to discard the large green leaf, it's poisonous.
These muffins are some of the best muffins I have ever had! I've substituted rhubarb for wild blueberries, so I can say with certainty that the muffin batter goes with many flavors.
Ingredients (muffin): 2 1/2 cups flour 1 tsp baking soda
1 tsp baking powder 1/2 tsp salt 1 1/4 cup brown sugar 1/2 cup vegetable oil 1 egg 1 tsp vanilla extract 1 cup buttermilk 1 1/2 cup diced rhubarb (or blueberries) 1/2 cup chopped walnuts (optional - I don't use them. If you omit add 1/2 cup more fruit)
Ingredients (topping): 1 tbsp melted butter 1/3 cup white sugar 1 tsp ground cinnamon
Combine in a small bowl.
You can also sub with just turbinado/demerara sugar (no butter or cinnamon as pictured).
Directions:
Preheat oven to 350. Line muffin pan with 12 baking cups. In a medium bowl stir together flour, baking soda, baking powder and salt. In a separate large bowl beat brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Mix in dry ingredients until blended, then stir in rhubarb. If adding walnuts, also stir those in. Spoon batter into baking cups so that it almost reaches the top. Sprinkle approximately 1 tsp of of topping onto each muffin. Bake for 25 minutes until a toothpick comes out clean. Let cool, them remove from pan.
Recipe from allrecipes