Ingredients

The following ingredients have 18 Servings
  • 2½ cups flour (350 grams, all-purpose )
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon (ground)
  • 1 cup brown sugar (lightly packed)
  • ¼ cup vegetable oil (or sunflower oil)
  • 1 egg (lightly beaten, room temperature)
  • 1 cup buttermilk (room temperature)
  • 2 teaspoons vanilla extract
  • 1½ cups rhubarb (washed, dried, and diced, separated)
  • ¼ cup rhubarb (removed from total amount )
  • 1 tablespoon turbinado (or raw) sugar (for topping, optional)
  • ¼ teaspoon cinnamon (ground, optional)

Instruction

  • Preheat the oven to 400°F (200°C).  Place the oven grate in the middle of the oven.
  • Grease or line an 18-cup muffin pan with paper liners. Set aside for now.
  • In a medium mixing bowl, sift or whisk together flour, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, whisk together the brown sugar with the oil.
  • To this, add a lightly beaten egg, the buttermilk and the vanilla extract. Whisk to combine properly together.
  • Add 1¼ cups of chopped rhubarb to the liquid ingredients and combine.
  • Add dry ingredients to the wet ingredients and combine with a wooden or rubber spoon. Do not over-mix.
  • Fill muffin liners ¾ full.
  • Divide the leftover rhubarb  (¼ cup) evenly on the top of each muffin.
  • As an optional step, sprinkle with a combination of turbinado sugar and ground cinnamon. 
  • Bake for 18-22 minutes or until the top bounces back when lightly touched. 
  • Remove from heat. Gently lift out the freshly baked rhubarb muffins and transfer them to a wire rack to cool off.