Rhubarb Oat Muffins

I know for most people rhubarb season starts in the early spring. For me though, I just can’t think of rhubarb at any other time than right now. That’s because every year, around the middle of the summer, we head north up to my grandparent’s home where there’s always a fresh supply just-picked rhubarb and baked goods featuring the vibrant reddish green stalks.

In fact, my grandpa has quite the garden full of it. I am quite enamored with his rhubarb and his many other plants, the fresh raspberry jam is a whole other post…I guess that it makes sense for a retired farmer to have such a prolific garden. Anyway, one of my favorite times is to see him out in the garden, picking rhubarb and so naturally telling stories and chuckling.

So this recipe is one that comes from my grandma, from the abundance of rhubarb she’s faced with each year. I’ve tried to adapt it and improve upon it many, many times. So many, in fact, that I actually lost the original recipe. I’ve finally got the original back, and this time I modified it with oats and oat flour in a way that I’m definitely loving. Especially since baking with different flours has been on my mind lately after purchasing Kim Boyce’s Good to the Grain: Baking with Whole-Grain Flours.


    Rhubarb Oat Muffins

    adapted from my grandma
    makes approx. 20-22 muffins

  • Ingredients

  • 1 cup brown sugar
  • 1/2 cup oil
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 3/4 cup rolled oats
  • 3/4 cup oat flour
  • 1 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups rhubarb (I prefer the redder kind), stalks chopped into about 3/4-inch segments
  • 1 cup pecans, roughly chopped
  • streusel topping
  • 1 tablespoon butter
  • 2 tablespoons rolled oats
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger

  • Directions

  • make the muffins

    Line two muffin pans with muffin liners, and set aside. Pre-heat oven to 500 degrees F.

    In a medium bowl, mix together by hand brown sugar, oil, egg, vanilla and buttermilk. In a large bowl, whisk together oats, flours, baking powder, baking soda and salt. Pour the wet mixture into the dry mixture, gently incorporating just enough until ingredients are combined together. Be careful not to over-mix. Then, add in rhubarb and the pecans.

    make the streusel topping

    In a small bowl, stir together melted butter, oats, brown sugar, cinnamon and ginger. The topping should be slightly wet and form a coarse, slightly sticky meal. Adjust butter amount if needed.

    finish the muffins

    Pour the batter in lined muffin pans, filling each cup about 3/4ths full. Sprinkle the topping over each filled muffin pan. Place muffins in oven and immediately drop oven temperature to 400 degrees F (dropping the temperature like this will help with their rise since oat flour tends not to rise as well) . Bake at 400 degrees F for 11-13 min., or until a toothpick comes out clean. Once muffins have cooled slightly, remove them from the muffin tin and place them on a cooling rack.

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  1. Posted July 1, 2010 at 8:30 am | Permalink

    I’ve had rhubarb in my fridge for a little while now just waiting to be used. I knew I wanted to do some kind of muffin with them…and magically this recipe appeared! Now I just have to hope the rhubarb hasn’t gone soft on me already…

  2. Posted July 1, 2010 at 8:43 am | Permalink

    I love this post! That picture of your grandpa is so sweet, and the muffins look delicious.

  3. Michelle
    Posted July 2, 2010 at 10:15 am | Permalink

    YOUR garden looks amazing too, by the way. (Readers, she will always be modest when it comes to her things, but her garden is prolific as well!) This post makes me miss my grandpas. There is something so wonderful about grandpas.

  4. Posted July 2, 2010 at 10:54 am | Permalink

    i’m just reading this. haven’t had breakfast yet and now i want/NEED one of these muffins. preferably warmed up with a bit of butter. mmmm!

  5. Posted July 2, 2010 at 9:48 pm | Permalink

    These muffins are so delicious…I was a privileged taste tester.

  6. Jenn
    Posted July 3, 2010 at 5:19 pm | Permalink

    the picture of your grandpa is awesome! i miss my grandparents! I got to see my grandma today, we hung out over iced coffees. the end.

  7. rebecca
    Posted July 7, 2010 at 10:29 pm | Permalink

    Mara, your grandfather is adorable! These just came out of the oven… the textures and flavors are wonderful. The rhubarb holds its own – both with firmness and tartness. Thanks for another successful baking adventure!

  8. Mara
    Posted July 8, 2010 at 9:51 pm | Permalink

    Michelle, thanks for the garden props. Jenn, I know grandparents past are dearly missed. Rebecca, so glad that you made them and liked them!

  9. Posted July 9, 2010 at 9:52 pm | Permalink

    i love rhubarb, this looks amazing.

  10. Posted July 12, 2010 at 5:00 pm | Permalink

    Awesome muffins! They look delicious, and HEALTHY! Woo! My fave muffins would have to be these Spice Muffins with Maple Cinnamon Frosting. Thanks for sharing!

  11. Posted July 14, 2010 at 2:52 pm | Permalink

    I’ve been experimenting with oat flour ever since I got the ‘Good to Grain’ cookbook. It’s really inspiring me to take baking to a whole different level. I love the look of these muffins!

  12. Posted July 29, 2010 at 12:10 pm | Permalink

    LOVE rhubarb! Will definitely try these.

  13. Posted August 25, 2010 at 9:40 am | Permalink

    Grandpa is adorable! I’ve never baked anything using rhubarb. This would be the perfect recipe to give rhubarb a try!

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