Rhubarbra would be Proud.


It’s Rhubarb Season…..And last year (or maybe 2 years ago) Chris and I went to a rhubarb festival where we got to meet the famous rhubarbra. And boy let me tell you, she would approve of the recipe I am about to share.




And when life gives you rhubarb one MUST make copious amount of gluten-free baked goods stuffed with rhubarb and varying accomponying fruits. First on the list is rhubarb muffins! They are not too sweet and perfectly cinnamon-y!


I must not tell lies, so I do admit that Chris is the mastermind behind these AWESOME muffins. So thank him and make lots of muffins.



  • 1 1/4 cup all-purpose gluten-free flour
  • 3/4 cup oats
  • 3/4 cup  sugar
  • 1/2 tsp baking soda
  • 3  tsp. baking powder
  • 1 tsp  cinnamon
  • 1/2 tsp salt
  • 1 cup greek yogurt
  •  8 Tbs unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1-2 cups -diced rhubarb
  • 1 cup diced fresh strawberries
  • dash of cinnamon and 2 spoonfuls sugar



  1. Pre-heat oven to 400° and grease muffin tins.
  2. Combine dry ingredients: flour, oats, sugar, baking powder, cinnamon, baking soda, and salt. Mix together until fully combined.
  3. In kitchen-aid bowl place yogurt, butter, eggs, and vanilla. Beat until smooth. You can also whisk ingredients by hand, if you are into that.
  4. Set the kitchen-aid to low and slowly add dry ingredients to wet mixture.
  5. Remove bowl from mixer and fold in rhubarb and strawberries.
  6. Divide batter into muffin tin, it should make about 12 muffins.
  7. Sprinkle top of batter  with cinnamon and sugar mixture (dash of cinnamon and 2 spoonfuls sugar mixed together)
  8. Bake for 20 minutes or until muffins turn golden brown and a toothpick inserted into the middle comes out clean.

IMG_3601 IMG_3604

**Insider scoop: If you are not going to consume the whole batch within the day I would freeze the leftovers and then simply pop them in the toaster oven to capture the freshly baked essence.

Question: What is your favorite type of muffin? Back in my childhood days we would frequent this bakery that sold strawberry cream cheese muffins with a pocket of cream cheese in the middle. They were SOO good. Too bad the bakery no longer exists…and they aren’t gluten-free either.


One thought on “Rhubarbra would be Proud.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s