Spring means plenty of rhubarb, which is very high in a form of calcium the body can easily utilize, vitamin C, potassium and vitamin K, so it is prudent to find many uses for it instead of just letting it sit out in the garden year after year, forgotten like in many gardens.
Rhubarb Sticky Muffins:
5 Tbsp. organic butter
8 Tbsp. dark brown sugar (organic evaporated cane juice )
1 C. chopped organic Pecans
1 C. chopped rhubarb
4 Tbsp organic butter, softened
1/4 C. sugar (evaporated cane juice )
1 1/2 C. all purpose flour (unbleached)
1 tsp. baking powder (aluminum-free)
1/2 tsp. baking soda
1/4 tsp sea salt
1/2 tsp. nutmeg
1.2 C. milk
Use your fingertips or pastry cutter, mix the butter into the brown sugar roughly. Stir in the pecans and rhubarb. Distribute this mixture evenly into 12 muffin cups. Cream the butter and sugar together, then beat in the egg. Mix the flour, baking powder, baking soda, salt, and nutmeg together thoroughly, then add the butter/sugar mixture alternately with the milk. Do not over mix. Stir in the rhubarb. Pour into muffin cups on top of rhubarb pecan mixture. Bake in preheated 350 degree oven for 40-45 minutes or until a toothpick comes out clean. When cool, use a spatula to lift out of pan and flip them so sticky glaze is on top.
1 tsp baking soda
2 cups flour
1/2 tsp salt
1 1/2 cups sliced fresh rhubarb
1 tsp cinnamon
3/4 cup honey
1/2 cup organic butter, melted
1 cup sour milk (milk plus 1 Tbsp vinegar to sour it.)
1 tsp vanilla extract
Mix the dry ingredients together in a large bowl. Measure milk in liquid measuring cup, then add all the rest of the liquid ingredients, and mix. Stir into dry ingredients, add honey and pour batter into lightly buttered or oiled glass 11×13 baking dish. Bake at 350 degrees for 40 minutes until a toothpick comes out clean.
Top with fruit or use as a more nutritious shortcake for strawberries. Or drizzle with maple or blueberry syrup. Good for breakfast or top with whipped cream for dessert.
Rhubarb Apple / Peach Cobbler: For those who don’t like the tartness of rhubarb, mix it with a sweeter fruit.
Peel and slice apples or peaches into a large pot. Add 1 cup diced rhubarb, 3/4 cup honey, 1/2 tsp cinnamon. Cook until fruit is just tender but not mushy. Meanwhile, make the topping.
1 cup flour
1 Tbsp honey
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/4 cup butter
1/4 cup milk
Mix all dry ingredients. Cut in butter until well mixed. Mix milk and egg. Add all at once to the dry ingredients and drop by spoonfuls onto hot fruit. Bake at 375 degrees for 40 minutes or use a fork to lift part of the topping to make sure it is not still doughy on the bottom. Excellent a la mode.