My rhubarb plants are beginning the season with new growth, which means that in no time at all I'll have a fresh harvest of rhubarb. The thing is, though, I still have rhubarb in the freezer from last year that needs to be used up! With that in mind (and, of course, with my unlimited craving for sweets), I decided to make:
RHUBARB GRAHAM MUFFINS. Makes 12.
* 1-1/4 cups finely crushed graham crackers (1 sleeve of crackers)
* 1 cup flour
* 1/2 cup packed brown sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 egg, beaten
* 1/2 cup buttermilk (see note below)
* 1/3 cup canola oil
* 3/4 cup chopped rhubarb (okay to add frozen)
* 1/3 cup shredded sweetened coconut
Preheat oven to 375º. Coat muffin cups with cooking spray or line with paper baking cups.
Whisk together cracker crumbs, flour, brown sugar, baking powder, baking soda, and salt. In a small bowl, stir together the egg, buttermilk, and oil. Add to dry ingredients and stir until just moistened. Fold in rhubarb and coconut. Fill muffin cups two-thirds full. Bake for 18 to 20 minutes, until golden.
As you can see, it would be hard to find a simpler recipe! These turned out light, moist and delicious. They also held up well in the refrigerator.
Note: Buttermilk substitute = Put 1/2 tablespoon of white vinegar or lemon juice in a 1/2 cup measure. Add milk to fill 1/2 cup. Let stand for 5 minutes before using.
Source: Rhubarb Renaissance by Kim Ode