About the Recipe
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
1 1/4 cups brown sugar
1 cup buttermilk (room temp)
1/2 cup vegetable oil or 1 stick softened butter
1 large egg + 1 small egg (or 2 medium)
1 tablespoon vanilla extract
2 cups peeled or washed and cubed fresh or frozen rhubarb
1/2 cup chopped walnuts (optional)
Preparation
1. Preheat oven to 350°F (175°C). Grease or line two 12-cup muffin pans.
2. In a medium bowl, stir together flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg.
3. In a separate bowl, beat brown sugar with butter (or oil), buttermilk, eggs, and vanilla until smooth.
4. Pour dry ingredients into wet and mix by hand just until blended. Stir in rhubarb and optional walnuts.
5. Spoon batter into prepared muffin cups, filling almost to the top.
6. Optional: Mix extra sugar, melted butter, cinnamon, oats, and/or walnuts to make streusel. Sprinkle ~1 tsp on each muffin.
7. Bake for ~25 minutes or until muffin tops spring back when lightly pressed. Cool in pans at least 10 minutes before removing.
Note: Can also be baked in a glass loaf pan (~50 mins) or metal bundt pan (~35 mins).
I usually make them without any nuts and streusel; they are still just absolutely delicious! The rhubarb turns into pockets of almost-an-applesauce texture when in the finished bake.