These deliciously moist rhubarb muffins are packed with vibrant tangy rhubarb chunks, in a slightly sweetened fluffy muffin crumb, and a heavenly cinnamon streusel topping. They’re perfect as is ...

Spring's favorite ingredients come together to create ruby red deliciousness in every bite. From coffee cake to jam to ...

The batter will be quite thick, you want to just barely get things lightly combined. Add in the diced rhubarb to the batter and give 5 stirs. Stirthis just enough to evenly distribute the rhubarb ...

Fold in the dry ingredients and buttermilk in 2 alternating additions, then fold in the diced strawberries and rhubarb and the ... Transfer the muffins to a rack to cool before serving.

If you over-mix the batter your muffins will be tough and may not bake evenly. Now add the rhubarb, folding it onto the batter. Again, do not over-mix it, just fold in the rhubarb to spread it ...

Rhubarb is a perennial plant that grows well in cool climates – below 75 degrees – so you need to enjoy it this spring before the weather heats up. There are actually six different ...

We’ve had to wait for our rhubarb patch to pop up this year with the later spring. Rhubarb is a perennial and easy to grow if you have direct sunlight and fertile, drained soil. The leaves ...

Tip the wet ingredients into the dry and mix to form a thick batter. 3. Chop the rhubarb into small chunks and fold through the mixture. Place the batter in the cases up to half way, add a heaped ...

Fold in the rhubarb, apple, walnuts, baking powder, flour and oat bran, then spoon the mixture into the cases. Mix together the demerara sugar, cinnamon and nutmeg and sprinkle over the muffins.