Rhubarb Muffins Recipe

Rhubarb Muffins

It's rhubarb season! My aunt called me this week and said that she was making a cake with rhubarb from her garden. She actually baked two because her daughter likes the cake with rhubarb only and my uncle prefers a mix of rhubarb and strawberries. He told her that it was sweeter. Personally, I don't mix other fruits with my rhubarb because I like the sour taste of it. I also make rhubarb compote and once cooked I add a splash of maple syrup. It's so good over ice cream or yogurt. They are so good!


1 1/2 cup all-purpose flour
1/2 cup large flake oats
1 tbsp baking powder
1/4 cup butter, melted
1 egg
1/2 cup almond breeze, unsweetened
1/4 cup yogurt
1 tsp almond extract
1/4 cup maple syrup (I used Pure Infused Lavender and Chai)
1 1/4 cup rhubarb, diced
2 tbsp sugar
1 tbsp sugar
1/2 tsp cinnamon

1- With the rack in the middle position, preheat the oven to 400F. Place 12 paper or silicone liners in a muffin pan or spray with PAM.
2- In a medium microwave safe bowl, melt the butter, set aside.
3- In a small bowl mix the rhubarb with the sugar.
4- In a large bowl, combine the flour, oats and baking powder.
5- To the melted butter add the egg, almond breeze, yogurt, almond extract and maple syrup. Mix well with a fork.
6- Add the butter mix to dry ingredients. Mix with a fork until just moistened. If too dry add a little bit of almond breeze. Add the rhubarb.
7- With a large ice cream scoop, spoon the batter into the muffin cups up to the edge. Top each muffin with 1/4 tsp of the sugar-cinnamon mix.
8- Bake at 400F about 15-18 minutes until a toothpick inserted in the center of a muffin comes out clean.
9- Let them cool in the pan.

Makes 11-12 muffins