I love all things rhubarb, always have, always will. I grew up with several large rhubarb plants in our yard and as a child was fed rhubarb pie, rhubarb sauce, and rhubarb muffins on the regular. This recipe idea came from an adaptation from this cookbook my mom has. I have to give her full credit for this recipe as she originally made it up. After trying her version of this recipe, I tweaked it a little bit so that it was also refined sugar free.
I have to tell you, my mom and I both love a good cookbook. Both of us collectively have at least 30. The thing is I usually can’t eat half the things in the recipes. Some times we try and adapt things and they turn out amazing. Other times it takes me 3-4 twists, redesigns or complete re-do’s before they are perfect. This was one of those recipes my mom saw in a cookbook and thought was a good idea. The original recipe contained lots of dairy, gluten, and lots of sugar so she just made up her own recipe.
The key to this recipe is coating the rhubarb in sugar first and letting it sit so that the sugar pulls out some of the moisture. Another tip for this recipe is make your own oat flour. I grind oats in my blender or food processor in order to make oat flour. These make a great snack or breakfast as they are super low in sugar (coconut sugar). These have also been a hit at several family brunches….alas the only type of brunch I am having these days.
Gluten Free Rhubarb Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: Makes 12 muffins
This recipe was originally adapted from the cookbook Cooking from Scratch by PCC Community Markets
My mom and I love rhubarb and wanted to make this recipe but it was full of gluten and dairy. We made our own recipe instead!
2 cups of rhubarb
¼ cup coconut sugar
½ teaspoon ground cardamom
6 tablespoons ghee/vegan butter room temperature
¼ cup coconut sugar
2 cups GF flour (we use Bob’s Redmill 1:1)
¼ oat flour
1 TBSP baking powder
½ tsp salt
1 cup Oat Milk
½ -1 cup chopped walnuts (optional)
- Pre-heat the oven to 400 degrees.
- Mix ¼ cup coconut sugar, ¼ teaspoon cardamom, and rhubarb together in a small bowl and set aside. In a small bowl beat room temperature butter and sugar to cream, beat the eggs into the sugar and butter mixture.
- In a large bowl combine the dry ingredients and the last ¼ teaspoon of cardamom.
- Add the rhubarb to the dry mixture.
- To add the wet ingredients, alternate adding the oat milk and butter mixture stirring with each addition. Mix until combined.
- Add to muffin cups in a muffin tin. I recommend using liners for this recipe.
- Bake for 25 minutes (check with a toothpick to make sure they are done).
- Let cool on a wire rack for 15 minutes before eating