Mom’s Rhubarb Muffins

Tis the rhubarb season. People are often confused by what to do with this bitter tasting plant, however, there are many fantastic rhubarb recipes, from pies to muffins! Rhubarb grows easily in Alberta, and the plant itself grows larger and larger every year. The trick is to prune it so the young, thin stalks are able to thrive. You should cut away the thick stalks as they are much more tough and bitter. The small stalks toward the middle are what you want to use for cooking and eating.

My favorite way to use rhubarb is in my mom’s Rhubarb Muffin recipe. They’re soft and moist, with a most delicious brown sugar topping! Be warned, they’re messy, but so worth it.


Mom’s Rhubarb Muffins

Muffin Batter:

1/2 cup sour cream

1/4 cup oil

1 egg

1 1/3 cups flour

1 1/2 cups thinly sliced rhubarb

2/3 brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt


1/3 cup brown sugar

1/3 chopped nuts, like pecans

3/4 teaspoon cinnamon

3 teaspoons butter, melted

Preheat oven to 350°F. Grease a 12 cup muffin tin. Blend sour cream, oil and egg in a large bowl. Set aside. In smaller bowl, mix remaining batter ingredients and add to wet mixture. Mix until just moistened, by turning the mixture on top of itself. Do not mix too much, as it makes the batter tough. Scoop batter into cups until 2/3 full.

Mix all topping ingredients together and spoon onto each muffin. Don’t add too much, as the sugar melts and will overflow the cups. Bake for 25 minutes, until muffins have risen and topping is bubbling. Run a sharp knife around the edges of the muffins to loosen them, and delicately scoop them from the pan with a fork. Cool on a wire rack.


My sad little rhubarb plant. It did well for its first year though!
My sad little rhubarb plant. It did well for its first year though!

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