I love rhubarb. I’ve also discovered Norwegians in general love rhubarb. It’s one of the first signs of spring in Moorhead, Minnesota. People in Norway greet it with cheers and festivals. There’s something about the sweet and tart aspect of rhubarb that totally appeals to everyone in Scandinavia.
So, why do we love rhubarb so much? Because we’re smart, we have great taste, it’s good for you, it’s very versatile, it’s a hardy plant that comes back year after year. My mom always canned rhubarb sauce each spring. You never see it anymore, but that would be dessert. It was fabulous.
The first book I ever bought written by Martha Stewart was Entertaining. It was a glorious book with a fabulous idea on every page. One of the recipes was for rhubarb bread. I’ve loved that recipe since I first made it a zillion years ago. These muffins are a riff on that recipe. I’ll hunt up the bread recipe soon and share that with you as well. You’ll love it.
4 tablespoons room temperature butter
1 cup packed brown sugar
3/4 cup buttermilk
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 to 8 ounces rhubarb, cut into 1/2 inch chunks, approximately 1 1/2 cups
1 tablespoon sugar
Preheat oven to 375 degrees. With an electric mixer, beat together butter and brown sugar in a large bowl until smooth. Beat in egg; add buttermilk and beat to combine.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add to butter mixture; beat until smooth. Fold in rhubarb.
Spoon mixture into prepared muffin tin, dividing evenly among 12 paper lined cups. Sprinkle with granulated sugar.
Bake 20 to 25 minutes, until a toothpick comes out clean. Cool in pan on a wire rack for 15 minutes.
* From the Recipe Box:
Now, I freeze containers of rhubarb. If you put 2 cup ziplocks filled with rhubarb in the freezer, you always have rhubarb when you feel the need for a hint of spring.
and remember: I dream of a better world where chickens can cross the road without having their motives questioned. Big kiss, Lynn