Want to eat seasonally, or wondering how to cook rhubarb? This easy rhubarb muffin recipe is quick, simple, and delicious.
Easy rhubarb recipe :: how to make rhubarb muffins
Rhubarb Muffins Recipe
We are enthusiastic homemade-cake bakers and eaters in my family, and I love to match our cake flavours to the seasons through the year. For spring, may I recommend to you this rhubarb muffin recipe. It’s very easy to make, and delicious.
Rhubarb is a fine spring fruit. It’s the stalks of the plant that you eat and it’s great in pies, crumble and jam. It pairs very well with ginger, or with strawberry.
The Rhubarb Triangle
Have you got a local food that’s very special to where you live?
Many areas around the world have food that is their local speciality. Some of these foods are so connected to a place that they are given Protected Designation of Origin (P.D.O) status, which means they’re only the real thing, and can only be called the real thing, if they have been grown or produced in the special location.
Stilton cheese is only true Stilton if it was made in the three English counties of Derbyshire, Leicestershire, and Nottinghamshire. True parmesan cheese can only be produced in the Italian provinces of Parma, Reggio Emilia, Modena, Bologna, Mantua.
Which brings us to rhubarb.
Did you know that there is a 9-square-mile triangle of land in West Yorkshire, in England, that is world famous for it’s forced rhubarb?
A small group of famers there go to strange measures to grow delicious rhubarb, to have it ready to eat much earlier in the season than would be the normal growing pattern.
In November, they bring their rhubarb plants into heated sheds, sometimes in secret locations, and grow their rhubarb in the complete dark. Then the rhubarb is harvested, traditionally by candlelight.
These conditions make the rhubarb stalks ready to eat much earlier in the year – in January, February and March – and they are considered to be even more juicy and delicious than rhubarb grown the traditional way.
Even if you’re not able to get hold of any forced rhubarb, traditional rhubarb will be available in the spring, making these muffins the perfect seasonal treat.
To make rhubarb muffins you will need (for 12-15 cakes):
3 eggs (large, free range)6oz / 170g butter
7oz / 200g superfine / caster sugar
8oz / 225g self raising flour (or plain flour with 2 1/2 teaspoons of baking powder)
2 stalks of rhubarb, chopped into small pieces
a little milk to mix
Rhubarb Muffin Recipe
Pre-heat your oven to Gas 4, and place a cake case/ cup cake liner in each hole of your muffin tin.
Cream together the sugar and butter.
Whisk in the eggs, one at a time.
Sieve in the flour and fold in gently.
Add a little milk if needed, but you want your batter to have a thicker consistency that usual for cakes and muffins, because of the extra moisture from the rhubarb.
Gently fold in the chopped rhubarb.
Use a spoon or ice cream scoop to fill each cake case /cup cake liner with batter, and bake in the oven for around 15 – 20 minutes until golden on top.
You can use vanilla sugar or add some ground ginger or cinnamon for extra flavour.
Later in the season you could also add strawberries.
We like to sprinkle a little brown sugar on top of each muffin when they come out of the oven.
You could also serve them warm with a scoop of vanilla ice cream for a special spring treat.
Download all the Spring units and printables
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