An aspect of rhubarb that delights family history buffs is the way a clump of it may persist from one generation to the next. Find some next to a stone foundation, and you may savor the same plant where someone harvested the pink and green stems a century ago, or longer. Check out a recipe, and it may be one your grandmother or grandfather used.
Roberta Smith supports the WHS as board member and treasurer. Among her pleasures are rug hooking and baking. Here she shares a recipe for rhubarb muffins that are sturdy and not too sweet, good for breakfast or afternoon teatime. Thanks, Roberta!
RHUBARB OATMEAL MUFFINS
Preheat oven to 325’
In a small bowl, whisk together:
1 cup milk
1 tsp vinegar
1 tsp vanilla
1/2 cup oil
1 egg
In a large bowl, combine:
2 1/2 cups flour
1 1/4 cups brown sugar
1 cup rolled oats
1 tsp baking soda
1 tsp salt
Make a well in the middle of the dry ingredients, pour in the wet ingredients
and mix until evenly combined.
Fold in 2 cups chopped rhubarb.
Bake muffins for 25 minutes.
A note from Beth's kitchen: 350 degrees worked well for me. But then again, I am always changing recipes a bit, to fit my own Vermont lifestyle! Here are some more rhubarb recipes that we've enjoyed at the Rhubarb Festival in past years.
