I have a bit of an affinity with rhubarb I guess.
I have a rhubarb plant but it is only the second season and though it’s growing really well, it can’t quite keep up to my rhubarb demands. For this reason I bought a giant sack of rhubarb at the Farmers’ Market. That and it was raining and cold and I felt the need to support the one lonesome vendor by himself in the corner without a canopy. So I bought some rhubarb from him. I know, I’m
weird nice like that.
Then later in the week, when a friend hit the motherlode of rhubarb I was eager to get in on the action. She was using it to make her wedding favours – rhubarb jam! So I joined in on the rhubarb chopping party in order to score some leftover rhubarb at the end. I ended up with a nice fat little bag of about 4 cups worth of rhubarb all to myself. Pretty sweet trade off.
I made some of the rhubarb into a nice and easy Rhubarb Crisp but still had lots left so I decided to try making some muffins and mini-loaves.
I have to say, I’m pretty impressed with how these turned out.
Though the recipe uses more sugar than I normally like to use, that’s just the way it goes when baking with rhubarb. You need something sweet to offset the tartness. These muffins are not cloyingly sweet though. There is enough tart rhubarb studded throughout each muffin that you get quite a few pieces in each bite, with a bit of the muffin to sweeten it up. It’s a nice balance.
I used coconut sugar. You could use brown sugar if you wanted to and I would guess you’d have similar results. The coconut sugar gives these muffins a nice dark brown color.
Part of me wanted to glaze these, mostly because I thought it would look pretty. Then I thought maybe a dusting of icing sugar would be pretty too. Then I decided no, just eat the muffins as they are because they’re just that good on their own. You could come up with a simple icing sugar + non-dairy milk glaze, or dust with icing sugar if you wanted. But I don’t think these need fancying up. They’re not meant to be cupcakes, after all.
I was worried these muffins might end up getting sort of soggy after sitting a while but three days later they were still yummy and not soggy at all. There is a lot of rhubarb in these and I was sure it would make for soggy muffins. I’m very pleased with myself that they weren’t. I warmed some leftover muffins slightly and spread vegan butter on them for a nice treat amidst yet another rain storm.
- 1 cup unsweetened non-dairy milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 cup brown rice flour
- ¾ cup sorghum flour
- ¾ cup tapioca starch
- 1½ teaspoons xanthan or guar gum
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1½ cups coconut sugar
- ⅓ cup grapeseed oil
- ⅓ cup applesauce
- Powdered egg replacer to make 1 egg, prepared
- 1½ cups chopped fresh rhubarb
- ½ cup chopped walnuts
- Preheat oven to 325F. Grease muffin tins or mini-loaf pans.
- In a small bowl or measuring cup combine non-dairy milk, lemon juice and vanilla extract. Let sit at least 5 minutes.
- In a large bowl combine coconut sugar, grapeseed oil, applesauce and prepared egg replacer, whisking until smooth.
- In another bowl sift together brown rice flour, sorghum flour, tapioca starch, xanthan gum, baking soda, salt and cinnamon.
- Add dry mixture to the sugar mixture alternating with milk, stirring well to combine after each addition.
- Fold in rhubarb and walnuts until evenly distributed.
- Measure out evenly into prepared muffin tins or mini-loaf pans.
- Bake in preheated oven for 40-45 mins until a pick inserted comes out clean.
- Let cool 5 minutes in the pan before turning out on a wire cooling rack to cool further.