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Rhubarb Muffins with Chef David James Robinson

Created: 05/24/2014 9:27 AM WNYT.com
By: Jaired Crofut

Rhubarb Muffins

If you like lemon, you’ll love rhubarb.  The tart flavor provides texture and tang to these muffins!

PREHEAT YOUR OVEN TO 375-DEGREES.

§  Nonstick Cooking Spray

§  2-1/2 Cups of Chopped Rhubarb (about 5 stalks, peeled and chopped into ¼-inch pieces)

§  ¼ Cup of Brown Sugar

§  4 Cups of All-Purpose Flour

§  4 teaspoons of Baking Powder

§  ½ teaspoon of Table Salt

§  2 Sticks of Unsalted Butter (1/2 pound or 1 Cup)

§  2 Cups of Sugar

§  4 Large Eggs, cracked

§  1 Tablespoon Vanilla Extract

§  1 Cup of Milk (any kind you like)

§  OPTIONAL:  4 Drops of Red Food Coloring

1.     Fill muffins tins with cupcake papers as liners, spray them with nonstick cooking spray.  You will need about 3-1/2 dozen, or you’ll have to bake a dozen at a time in batches.  Set the lined muffin tins aside for a minute.

2.     Wash your rhubarb.  With a vegetable peeler, peel off the outer stringy skin and throw the strings/skin away – if the rhubarb is thin and fresh, you may not find too much stringy outer skin.  Chop the rhubarb into ¼-inch dice.

3.     In a bowl, toss the diced rhubarb with ¼ cup of brown sugar and set aside.  (The juices will start to come out of the rhubarb and the rhubarb will absorb some of the sweetness of the brown sugar).

4.     In a bowl, take 4 cups of all-purpose flour, 4 teaspoons of baking powder and ½ teaspoon of table salt and whisk them all together with a whisk – ensuring that you whisk out any lumps and you mix the baking powder and salt throughout the flour.  Set this to the side.

5.     In the bowl of your mixer, cream 2 sticks of butter (1/2 pound).  This means whipping it until it is a fluffy, pale yellow.

6.     Add 2 cups of sugar to the butter and whip the sugar and butter together until they are light and fluffy.

7.     Crack 4 eggs and add them one at a time to the sugar and butter – mixing well between each addition.  Stop the mixer and take a rubber spatula and scrape down the sides of the mixing bowl.

8.     Add 1 Tablespoon of vanilla extract to the sugar and butter and mix.

9.     In 3 stages, dump your flour whisked with your baking powder and table salt and incorporate that into the mixture (that’s 3 dumps).  Stop the mixer and scrape down the sides of the mixing bowl.

10.  Add 1 cup of milk and mix that in.

11.   If you want a slightly pink color to your muffins, add 4 drops of red food coloring (sometimes peeling the rhubarb removes most of the color, so this puts it back).

12.  Now add the chopped rhubarb to the batter and mix in.

13.  Fill muffin papers ½ full and bake in your preheated oven at 375-degrees for about 18 to 25 minutes (slightly less time is needed in a convection oven).

Makes About 2-1/2 Dozen Regular Muffins (about 30 cupcake size muffins)

Tools:

§  Muffin Tins

§  Cupcake Papers

§  Bowl

§  Whisk

§  Mixer

§  Rubber Spatula

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