I have never cooked with rhubarb before and every spring when I see those beautiful red stalks in the produce dept. I want to grab them up and do something with them. Well this time I was in Whole Foods grabbed a few stalks and made it my business to use it especially since they are only in season for such a short time. I had a recipe for strawberry muffins so I added in some rhubarb. Yum! Really yum. I even tasted rhubarb raw which was super super tart tasting which is why I sprinkled sugar on the rhubarb and berries before I put in the batter. I am now going to make a rhubarb crisp and an upside down rhubarb cake that I have wanted to try. I think these may be on my table for Mother’s Day Brunch because they are delish and so darn pretty to look at. Of course I tasted one as soon as it cooled off enough to taste, and am in love with them. My new favorite food!
Made exactly 1 dozen muffins. Freeze up perfectly, just put in a Ziploc bag and take them out as you want them.
1 3/4 cup flour
2 1/2 teaspoons baking powder
1/2 cup sugar plus a sprinkling for strawberries and rhubarb
3/4 teaspoon salt
1 egg, lightly beaten
3/4 cup milk, I used skim plus actually and it was perfectly fine . If I had planned a little better I would have bought whole milk or even buttermilk would be awesome.
1/3 cup vegetable oil
3/4 cup diced rhubarb , I know they have a frozen one but I used the fresh version because it is only in season for such a short while. Easy to dice, its like a rib of celery just cut down the middle and again, and dice up.
1/2 cup sliced strawberries
6 smallish strawberries, cut in half , for the topping
turbinado sugar for sprinkling on top, if you don’t have use regular old white sugar
Preheat oven to 400 degrees. Sift flour, baking powder, sugar and salt together in a large bowl.
Combine egg, milk, and oil in a small bowl; stir into the flour mixture using a fork, and just until moistened. Do not overmix.
Slice strawberries and dice up rhubarb into smallish pieces. Take some sugar and just sprinkle over berries and rhubarb. I found rhubarb so tart it needed some extra sugar on it. Fold into batter .
Fill paper lined muffin tins 2/3 full with batter.
Sprinkle with turbinado sugar, and then gently press strawberry half on top of each muffin.
Bake until golden brown, about 20 – 25 minutes. Test with a cake tester or toothpick. When tester comes out clean they are ready.
Cool before serving.