Rhubarb is seasonal fruit which comes in spring time only. I have had rhubarb in many recipes but din't post any. So I took opportunity and made these rhubarb muffins.
In this recipe I have made some substitution to suit my palate. I have replaced the butter with coconut oil. And in place of eggs I have used greek yogurt. You may use chia egg, applesauce or flax egg instead.
These moist eggless rhubarb muffins are perfect example of how beautifully sweetness paired with the tartness of rhubarb. My family loved them wholeheartedly. From this recipe you would get 6 delicious muffins and I bet that they will be finish immediately just like mine.
I love cardamom and in Indian cuisine it's a must spice which we Indians use it on regular basis. Generally I use cardamom in Indian desserts recipes but I read some where that cardamom pairs with rhubarb very well. So I added a just hint and flavour which came out was delectable.
I have some recipes which you might find delicious like eggless blueberry muffins recipe, Easy blueberry crisp
Ingredients
For rhubarb sauce
2 cups rhubarb stem, washed and chopped
1/4 cup sugar
Orange zest from 1 orange
1/4 cup water
For rhubarb muffins
3/4 cup all purpose flour
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/8 teaspoon cardamom
2 tablespoons + 2 teaspoons coconut oil, melted
2 tablespoons + 2 teaspoons greek yogurt
2 tablespoons + 2 teaspoons milk
1/2 teaspoon vanilla extract
6 tablespoons chopped rhubarb
2 tablespoons sliced almonds
Instructions
Preparing the rhubarb syrupStep 1. In a sauce pan, put rhubarb along sugar, water and orange zest. Let it come to a boil. Then slow the burner to minimum heat to simmer it.
Step 2. Continue simmering till the rhubarb stems get tender to a fork. Switch off the burner. Place a sieve on a bowl. Transfer the cooked rhubarb into the sieve.
Rhubarb syrup collects in the bowl. Rhubarb flesh can be used in other recipes.
Step 3. Preheat oven to 375 f or 190.5 celsius.
In a large mixing bowl, add all purpose flour, coconut sugar, salt, baking powder, and cardamom powder. Combine it. Then add milk, greek yogurt and coconut oil mix it just to incorporates.
Note - Do not over mix, at the same time don't under mix.
Step 4. Gently fold the chopped rhubarb into the mixture.
Step 5. Divide the batter between the 6 muffin cups, they should be about ¾ full. Sprinkle the sliced almonds on top of each of the muffins. Almonds in this recipe is totally optional.
Step 6. Bake for 25 to 30 minutes in the preheated oven, or until a toothpick comes out clean. Cool completely.
Step 7. Drizzle rhubarb syrup on the top and serve.