Whole Wheat Rhubarb Muffins

When I was a little girl, my parents had a patch of rhubarb growing in the back yard so I grew up on the sour veggie stalk but haven’t had it in years. This summer I kind of got a craving for it, but our little village grocery store doesn’t even carry it! During a trip to the city, I picked up a bunch and started thinking about what to make. Because we have started to eat healthier, I wanted to avoid sweet treats like pies and crisps, I opted for making these delicious Whole Wheat Rhubarb Muffins!

rhubarb

Health Benefits of Rhubarb

Rhubarb is high in fibre and every serving of rhubarb provides 45% of the daily value in vitamin K, which supports healthy bone growth and can limit neuronal damage in the brain, even to the point of Alzheimer’s prevention. It contains infection-fighter vitamin C, the second most prominent vitamin, along with vitamin A, another powerful natural antioxidant for good skin and mucous membranes, good vision, and possible protection against lung and mouth cancers (the red stalks provide more than the green ones), with healthy additions of folate, riboflavin, niacin, B-vitamins, and pantothenic acid. Good mineral sources include 32% of the daily value in manganese per serving, along with iron, potassium, and phosphorus.

While many believe milk is the best calcium source, one cup of cooked rhubarb contains just as much, and it’s actually much better for you. In fact, rhubarb is on the short list with salmon and spinach for the highest amounts of calcium it provides.

(source: food facts presented by mercola.com)

 

whole wheat rhubarb muffin

 Whole Wheat Rhubarb Muffins

Ingredients

2 cups chopped, fresh or frozen rhubarb 
1 egg 
1 cup milk 
1 tsp. lemon juice 
1/2 cup vegetable oil
2 1/2 cups whole wheat flour 
2 cups brown sugar 
1 cup rolled oats 
1/2 tsp. cinnamon 
1 tsp. baking soda 
1/4 salt

 

Directions

In a bowl, whisk together the egg, milk, lemon juice and the vegetable oil.

In another, large bowl, with a fork, mix together the whole wheat flour, brown sugar, rolled oats, cinnamon, baking soda and salt.

Make a “well” in the center of the dry ingredients, and pour the egg mixture in, and stir just until combined.

Gently stir in the chopped rhubarb.

Spoon the batter into paper lined muffin cups.

Bake in center of oven at 350° F or about 28 – 32 minutes, or until a toothpick inserted in the center comes out clean.

Cool muffins in the pan for about 5 minutes, and then remove to a cooling rack.

Makes about 12 – 15 muffins.

(source: http://www.rhubarb-central.com/)

whole wheat rhubarb muffins

 

4.8 from 12 reviews
Whole Wheat Rhubarb Muffins
Recipe type: Muffin
 
Ingredients
  • 2 cups chopped, fresh or frozen rhubarb (If you are using frozen rhubarb, thaw it first in a sieve, and discard the excess liquid)
  • 1 egg
  • 1 cup milk
  • 1 tsp. lemon juice
  • ½ cup vegetable oil
  • 2½ cups whole wheat flour
  • 2 cups brown sugar
  • 1 cup rolled oats
  • ½ tsp. cinnamon
  • 1 tsp. baking soda
  • ¼ salt
Instructions
  1. In a bowl, whisk together the egg, milk, lemon juice and the vegetable oil.
  2. In another, large bowl, with a fork, mix together the whole wheat flour, brown sugar, rolled oats, cinnamon, baking soda and salt.
  3. Make a "well" in the center of the dry ingredients, and pour the egg mixture in, and stir just until combined.
  4. Gently stir in the chopped rhubarb.
  5. Spoon the batter into muffin cups or paper lined muffin cups.
  6. Bake in center of oven at 350° F or about 28 - 32 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool muffins in the pan for about 5 minutes, and then remove to a cooling rack.
  8. Makes about 12 - 15 muffins.

 

whole wheat rhubarb muffins

 

Comments

  1. Sabrina Tong says:

    Thanks for the recipe. I introduced my little one to rhubarb last week. First fresh/raw dipped in sugar mostly for the nostalgia effect, and the sour face photo op. I made a bread out of the remaining rhubarb, disguised as “cake” to get those aforementioned health benefits.

  2. I am making these for sure, Have tons of rhubarb in my garden. Thanks

  3. I love anything rhubarb! Yet, it’s so hard to find around here (I don’t have the right connections). I am going to start shopping at The Farmer’s Markets on Saturdays.

  4. I have never tried baking with Rhubarb. I must try those muffins. They look delicious

  5. I love Rhubarb! It is something I grew up growing! My Mom makes the best Rhubarb sauce for ice cream! YUM!

  6. Cheryl (@loucheryl) says:

    My husband LOVES rhubarb anything. I want to make these muffins for him.

  7. Anne Taylor says:

    These sound delish! We used to grow rhubarb and I have fond memories of sitting on the grass with a bowl of sugar and a stalk of rhubarb, dipping and munching away! Thanks for the recipe!

  8. Amy Lovell says:

    Thanks this sounds delicious!

  9. Amy Lovell says:

    These look so yummy! Would make a great breakfast thanks!

  10. I didn’t know rhubarb was full of calcium!!! I am amazed! It grows pretty well everywhere so I always have tons of it. I like it but now that I know how healthy it is I’ll appreciate it more! 🙂

  11. What a wonderful recipe to find.They are uniqque and also delicious looking.I am going to make these tomorrow.Thank you.

  12. Yum… this looks like a great way to use up rhubarb! I can’t wait for the spring crop to start growing!

  13. Beverley Bry M. says:

    Can’t wait for my Rhubarb to start growing so I can try this recipe.. Delicious!

  14. kathy downey says:

    I will try these soon,they look delicious

  15. Laurie P says:

    I haven’t used rhubarb in baking in years…..these need to happen here!

  16. Elva Roberts says:

    Thank you for all the information provided on the nutritional value of Rhubarb. I had no idea of the value it added to our diet.
    I made your Banana Strawberry muffins and they were delicious-gone in a few hours!
    I intend to make more. Thank you for your recipes.

  17. Robyn L says:

    wow, I must try these. Just bought some Rhubarb and I like the
    sound of these. Thanks for sharing.

  18. Kim Tanti says:

    Thank you for this recipe. I have So much I freeze it.

  19. Alexa Nernberg says:

    Your Whole Wheat Rhubarb Muffins look pretty darn good. Thanks for the recipe.

  20. Amy Lovell says:

    These sound great! Would be great for a quick breakfast!

  21. Amy Lovell says:

    YUMMY! Love rhubarb in things or even by itself!! Will have to try this!

  22. Erika Belanger says:

    OH MY GOODNESS! I LOVE rhubarb!! These look so yummy, I need to make them!! And they’re healthy too!!

  23. kathy downey says:

    I love Rhubarb,we always had this in the backyard and you would be sure to find us kids chewing on a stock of this any time

  24. kathy downey says:

    I love the tany taste of Rhubarb

  25. I put rhubarb in the freezer and this is a great use for it. We are always looking for a good breakfast muffin.

  26. Treen Goodwin says:

    Yummy i am gonna pin this recipe , i love Rhubarb , i get it fresh from my backyard , thanks for sharing , they look delish 🙂

  27. Scott MacMillan says:

    I am a real stickler for good honest ingrdients in what I eat.This looks to fir the bill and I bet is delicious.

  28. Kim Tanti says:

    Thank You for this recipe. I have a ton of rhubarb in my yard so I cook alot with is. New recipes are always welcome.

  29. Karen E Hill says:

    I am an occasional rhubarb kinda gal. and this looks to be right up my alley! Thanks

  30. Kim Tanti says:

    These look good. I will have to try them. Glad I still have rhubarb in the freezer. Some animal trampled most of it.

  31. Judy Cowan says:

    Not a big Rhubarb fan but hubby likes it so I know he would enjoy a batch of these muffins! Thanks for the recipe.

  32. I love the sharp taste of rhubarb in muffins – will have to try these.

  33. rhubarb in muffins is a good idea

  34. Treen Goodwin says:

    Yummy i will def be trying these out , i have some Rhubarb in the freezer , thanks for sharing the recipe , they look and sound delish 🙂

  35. loucheryl says:

    My hubby LOVES all things rhubarb. I have to make these for him.

  36. Darlene Demell says:

    I am not a rhubarb lover although I used to be when I was a kid. My hubby would love these muffins though. thanks for sharing.

  37. Always looking for another way to use our rhubarb and I didn’t know it had so much calcium.

  38. Great way to use rhubarb.

  39. Darren Scrubb says:

    Truly a delicious looking muffin I could enjoy right now.

  40. Thank you for the recipe. I have been looking for a good muffin or loaf recipe with rhubarb and this one sounds great

  41. jay nelson says:

    I do love the tart of rhubarb. Sadly mine went to waste this year.

  42. I honestly don’t know if I like rhubarb. I only remember eating it once as a child & I didn’t really enjoy it. Now that I’ve grown up, my taste-buds have matured & I would probably like it, especially in baked goods like muffins.

  43. Chandra O'Connor says:

    I love rhubarb. I eat it with salt so yummy. Muffins sound so good.

  44. Alison Braidwood says:

    I will eat just about anything with rhubarb in it; these look nutritious and tempting.

  45. kathy downey says:

    This is a great way to use up our rhubarb

  46. kathy downey says:

    We cut our rhubarb and made these last evening they were delicious and gone in minutes

  47. Awesome! My boys love rhubarb!

  48. Going to try this with my rhubarb next rhubarb season!

  49. will have to try this, I have a whole bunch of rhubarb in the freezer!

  50. kathy downey says:

    Had these hot from the oven for breakfast this morning…so delicious !!

  51. Look so good, I’m always looking for new rhubarb recipes!

  52. janine a says:

    we will be growing rhubarb in our garden this year so I’ve been collecting different recipies to use, this one looks great! Thanks for sharing

  53. Calvin F. says:

    Yummy and healthy, I haven’t eaten rhubarb in a long time.

  54. Linda H says:

    One of these would be perfect with my morning coffee today!

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