Rhubarb and Vanilla muffins

Hi all,

As L. so wisely pointed out last week, there’s no fudging way we’re letting this miserable winter weather bring us down!



So following her advice, I decided to bake us some homey goodness to bring some cheer to a rainy Sunday.

I give you: Rhubarb and vanilla muffins. I know, it’s way too early for rhubarb, but I had a tin in my cupboard (a bit random) and no intention of going back out in the rain for more ingredients so I made do.

I found a great recipe on The Seaside Baker – I also noted that they have yummy looking gluten free recipes. Funnily enough the recipe is actually an American translation of a French one. It gives lovely moist and spongy muffins, the vanilla compensating the slight tartness of the rhubarb.



  • 1 cup plus 2 tbsp flour (gluten free)
  • 3/4 tsp baking powder (gluten free)
  • Pinch of salt
  • 2/3 cup granulated sugar
  • 2 tbsp light brown sugar20140126-204913.jpg
  • 3 eggs
  • 3 tbsp butter, melted
  • 2 tbsp buttermilk or milk
  • 1 tsp vanilla
  • 2 cups diced rhubarb
  • (3/4 tsp xanthan gum)
  • I also added a dollop of maple syrup



  • Preheat the over at 180°C
  • In a bowl, mix the eggs and sugar until light.
  • Add melted butter, vanilla and buttermilk.
  • Stir in the flour, baking powder and salt (plus gum) and mix to combine.
  • If using gluten free flour, you might want to add 1 or 2 tbsp milk.
  • Pour into muffin tray – you can slightly grease it or use paper trays to line it. You can also make a cake rather than muffins.
  • Spread the diced rhubarb on top and sprinkle with light brown caster sugar. You can use regular sugar too but I don’t know if you’d get such a nice golden effect once cooked.
  • Bake at 180°C for 10-15 min, or until a knife comes out clean. The original recipe is for a cake, and cooksfor 30 min – I wonder if the muffins would work with fresh rhubarb as I am not sure how long the rhubarb needs to cook.
  • Take out of the oven and let the muffins cool on a rack for a while, then enjoy!

You can replace the rhubarb with other fruits or berries. I think you can replace some of the sugar with maple syrup, which should work wonders with blueberries.



I have to go fend off my flatmates lest they eat all the muffins (there’s no resisting the smell of baking vanilla) but wish you all a great week ahead!




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