Rhubarb Muffins

A great discovery when we first moved into our house was this tiny rhubarb patch hidden behind our garage. It’s overgrown with weeds and a little TLC could help it reach it’s full potential. The little bit it produces now is all we really need though. I’ve been chopping it up and freeze for future treats.

I have a new habit of waking up at 5:45, no matter how hard I try to sleep in. Yesterday morning I whipped off some delicious rhubard muffins. The recipe is a hand-me-down from my mom’s friend Shelley that has probably changed along the way. I only made a 1/2 dozen because we do not need to be consuming that many muffins!

Here’s the full dozen recipe:

  • 2 and 1/2 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp of salt
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/2 cup oil
  • 1 cup milk
  • 2 tsp almond extract
  • 2 cups chopped rhubarb


  • 1/4 cup butter melted
  • 1/4 cup white sugar (I used brown but I think white would be better–and is probably what the real recipe calls for!)
  • 1/4 cup almonds
Mix wet and dry ingredients separately and then combine. Spoon into greased muffin pan. Bake at 400 for 20 mins. When cool, dip muffins into butter, sugar, and almonds.

Oops, somebody ate one!

Definitely not health food! Fueled by muffins, I headed out in the yard for the day. My “quick-fix” flower bed ended up presenting a few challenges– stumps, roots, ant hills, and mountains of gravel that were much bigger than they appeared! I was back at it again today and will share the progress soon.


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