I love rhubarb and I always look for new ways of cooking it. This morning I made rhubarb almond muffins and they were all gone by the end of the day! I am so glad to share with you this perfect picnic treat.
As a child, I thought of rhubarb as a special type of candy only my grandma had.
My grandma has always lots of candies at home. They are stored in a big glass bowl. You can’t leave her house without a handful of candies, no matter how old you are. When we were children, my cousins and I were avidly looking for the best candies in her bowl. If you were unlucky you were left with the rhubarb’s ones. They were perfectly squared, wrapped in plain white paper, very hard to chew, incredibly bitter, and boy, were they disgusting!
You can imagine my surprise when I found out what the real taste of rhubarb is!
I suspiciously ate rhubarb, the real thing, for the first time in the UK. Rhubarb is not common in Italy and I still think about it as an exotic thing to eat. I love how pink it gets when you cook it and I think its zesty taste is pure magic. How can something that looks like celery tastes like lemon? The mystery of the universe!
I also love rhubarb as it starts to be available from spring when the sun comes back and flowers wake up. To me, rhubarb means the first sun, picnics, and cherry blossoms.
I recently saw a beautiful picture on a supermarket magazine of tiny rhubarb cakes, I immediately started to crave them and experimented with ingredients and shapes to replicate them at home.
Rhubarb Almond Muffins
Course: BAKING18
servings30
minutes20
minutesI love rhubarb and I always look for new ways of cooking it. This morning I made rhubarb almond muffins and they were all gone by the end of the day! I am so glad to share with you this perfect picnic treat.
Ingredients
3 eggs
100 g light brown sugar
80 ml sunflower oil
250 g Greek yogurt
1 tbsp lemon zest (1 lemon)
1 tsp pure vanilla extract
200 g ground almond
50 g polenta flour (or cornmeal flour)
50 g plain flour
10 g baking powder
150 g rhubarb
Method
- In a large bowl mix the eggs, sugar, sunflower oil, and yogurt.
- Add in the ground almonds, polenta flour and plain flour.
- Stir in the vanilla extract, lemon zest, and baking powder
- Chop the rhubarb into one cm lengths and add around 100 g to the batter
- Divide the batter evenly between the holes of the muffin tin (around two tablespoons per hole).
- Decorate each muffin with two pieces of rhubarb and almond flakes
- Bake for 20 min at 180 C
Notes
- This recipe makes for 18 muffins
- Don’t overmix the batter, it’s perfect when it’s still a bit lumpy
- I think these muffins would be great with strawberries too, I can’t wait to try them!
What about you? Are you also obsessed with rhubarb like me?
