My colleague (and friend) C recently came into my office and handed me some rhubarb from her friend’s veggie patch.
I’ve always loved rhubarb, but I wanted to make something different from the standard stewed rhubarb or rhubarb crumble.
I thought a rhubarb muffin could be nice for a change, and whipped up a batch, using the Bourke Street Bakery Cookbook’s recipe for choc-raspberry muffins as a guide. I decided to bake the rhubarb rather than stew it, hoping that the baked rhubarb pieces would provide some textural interest. The muffins were good, but I thought they could be improved.
After spying Di’s Rhubarb at the farmers market, I decided to whip up another batch of the rhubarb muffins. This time, I stewed the rhubarb and added in some cocoa nibs for texture.
So how were they? Light and airy, with a good hit of rhubarb. Not too sweet, thanks to the slight tartness of the rhubarb and the cocoa nibs. I’ll be making these again!
Makes about 20.
White chocolate would be great in these too, if you prefer it. In that case, I would add in some slivered almonds for crunch.
500g uncooked rhubarb
1 tbs orange juice
360g caster sugar
400g plain flour (or 480 if you are using spelt flour)
2 teaspoons baking powder
310g unsalted butter
1 teaspoon vanilla extract
3 eggs (at room temperature)
300g dark chocolate
20g cocoa nibs
Icing sugar, for dusting
- Place chopped rhubarb into a saucepan. Sprinkle 60g sugar on to rhubarb and add orange juice. Cook the rhubarb slowly until it is almost completely broken down. Set aside to cool.
- Sift together the flour and baking powder, then add in the remaining 300g of caster sugar and stir to combine.
- Chop the chocolate into pieces and set aside.
- Melt the butter, allow it to cool slightly then stir in the buttermilk and vanilla. In a small bowl, whisk the eggs together, then whisk the egg mixture into the buttermilk mixture.
- Pour the liquid over the flour mixture and whisk to combine (don’t over mix!). Fold in the chocolate, cocoa nibs and cooked rhubarb in.
- Spoon the mixture into the muffin pans. I filled mine about two thirds full, but I think you should fill them a little more.
- Reduce the oven temperature to 180°C (350°F) and bake for 20-25 minutes, until they spring back in the centre, and the tops are lightly browned.
- Remove from the oven and allow to cool slightly before eating. Dust with icing sugar and enjoy!