This year the rhubarb is coming in strong and delicious. We’ve even made a $16 profit selling it to the local fruit/veggie stand (I love those guys).
Rhubarb is a resilient plant that grows without any help therefore it’s a gardener’s dream, unless you don’t want it then I guess it would be a nightmare plant.
This year I’ve gotten into making cake breads with the rhubarb and even muffins!
I’ve got the fancy muffins. The recipe I used was based loosely on the recipe for bread cake (upper left corner) from my Zojirushi bread maker. The mash in the tupperware is my attempt at ‘frosting’ where I combined the leftover mashed strawberries/rhubarb with powdered sugar and some coconut flour for thickening.
Loose rhubarb muffin recipe:
– 1 stick of butter (1/2 cup)
– 2 large eggs
– 1.5 cups of rhubarb (mashed in my Vitamix)
– 3 tsp of baking powder
– 1 tsp of vanilla
– 2 cups of flour (I used wheat flower)
– 1 cup of sweetener such as sugar/honey (I didn’t put any in these cupcakes this time)