My Grandma Dotty, whom I call Bestemor (the Norwegian word for Grandma), is the most amazing cook. I consider many of her recipes to be the tastes of my childhood. Her brown bread with raisins is one of my favorite things in the world. This recipe for Rhubarb Muffins comes from her as well, adapted from the muffins served for years at the drugstore cafe (yes, that was a thing!) in the sweet little town where she lives.
The muffins are light, just sweet enough, and studded with bits of tart rhubarb. As I was cleaning out my freezer last weekend, I came across the last bag of rhubarb frozen from the summer’s bounty and knew a batch of these muffins were in order. They are ridiculously easy to prepare and freeze beautifully. I love them served with a generous pat of butter but they are plenty delicious in their own right.
- 1 1/4 cup brown sugar
- 1 egg
- 2/3 cup canola oil
- 1 teaspoon vanilla
- 1 cup buttermilk
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 teaspoons cinnamon divided
- 2 cups diced rhubarb
- 1/2 cup sugar
- 2 tablespoons melted butter
In a large bowl, combine the brown sugar, egg, and oil. Mix well to combine.
Add the vanilla and buttermilk and mix again.
Slowly add the flour, baking soda, salt, and 1 scant teaspoon of the cinnamon. Mix until just incorporated.
Stir in the rhubarb.
Pour the batter into prepared muffin tins.
In a separate bowl, mix together the melted butter, sugar, and remaining cinnamon.
Sprinkle on top of the muffins.
Bake at 350 degrees for 25-30 minutes.