Tag Archives: Rhubarb

Spiced Rhubarb Muffins

With the discovery today that the rhubarb has made its debut for the 2015 season, it seemed fitting to include a recipe that has been around our home for what seems like forever. This recipe comes from Cooking Made Easy – Monarch Pastry Flour printed 1947, The Copp Clark Co. Ltd.



Spiced Rhubarb Muffins

(Excellent as Puddings)

Yield – 10 average size muffins
A two-way recipe serve hot, with butter, as very moist muffin – or with a sauce or cream as puddings. Batter will rise very little during baking.
Oven temperature – moderately hot, 375 degrees
Butter 10 average sized muffin rings

Sift, then measure 1 cup Monarch Pastry Flour (any kind will do)
Add 3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
Sift together twice, then sift into a bowl
Stir in 1/2 cup brown sugar lightly packed
1 cup rolled oats
1 cup 1/4 inch diced raw rhubarb
Beat well1 egg
3/4 cup milk
1/2 teaspoon vanilla
3 tablespoons shortening melted

Make a well in the dry ingredients and add the liquids all at once. Combine the mixture with the fewest possible strokes – batter should look rough and pebbly, do not try to make it smooth. Spoon batter into prepared muffin tins, filling them two thirds full.

Bake in a moderately hot oven, 375 degrees 25 to 30 minutes.
Serve hot.




If you have your own Rhubarb plant, you know that the bright pink buds start poking their nosed through the dirt soon after the frost is gone and the ground is warm. Usually by the first part of June in our part of the country you can have your first feed of Rhubarb. From then until the first frost in the fall, you can have fresh fruit whenever you choose.  Harvesting and freezing throughout the summer for future use when the snow flies.

Growing up, I never cared for Rhubarb Pie. I think the reason had to do with the bottom crust being kind of smooshy and soggy. If the Rhubarb was really juicy and there wasn’t a thickener put into the pie, it could end up Rhubarb soup in a pie shell. Yeck!

A warm Fruit Crisp made with Rhubarb and served with ice cream is and was a favorite. And, Rhubarb recipes from the past can be fun to make as well.