8 Answers

I’ve never cooked with rhubarb before so need an easy recipe please and one that can be frozen.

Posted by squirtsmum, 27th July 2015

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  • I like this recipe because it’s easy t make gluten and diary free.


    2 cups flour (spelt, whole wheat or gluten free flour blend )
    ½ cup rolled oats
    2 1/2 teaspoons baking powder (no lumps!)
    ½ teaspoon baking soda
    ½ teaspoon salt
    1 teaspoon cardamon
    ½ teaspoon cinnamon
    1–2 tablespoon chia or flax seeds (optional)
    ⅓ cup olive oil, melted coconut oil or butter
    ¾ cup maple syrup
    1 large egg ( see notes for vegan adaptable)
    1 teaspoon vanilla
    ⅓ cup milk, soy milk or nut milk
    2 teaspoons lemon zest
    2 ½ cups diced rhubarb, divided (cut into small ½ inch dice)
    ½ cup nuts ( sliced almonds or try pecans or walnuts) optional
    course turbanado sugar, optional


    Preheat oven to 350F

    In a medium bowl, add flour, oats, baking powder, baking soda, salt and spices. Mix Well.

    To the bowl add egg, oil (or melted coconut oil or butter) maple syrup, vanilla, milk and lemon zest. Give a good stir to combine. Add 2 cups rhubarb( reserving ½ cup for the top -see notes). Add half the sliced almonds (saving some for the top). Spoon the thick-ish batter into a very well greased , non stick muffin tin or line with muffin cups.

    Sprinkle the top with remaining almonds. Tuck in few of the reserved rhubarb into the batter of each muffin, colorful side up.

    Bake 23-25 minutes. Check if they’re done by inserting a skewer or small knife into the center of a center muffin. If it comes out clean they are done. Let cool.

    Using a knife, loosen the edges of the muffins to release.

    These will keep 3-4 days, covered or sealed, at room temp.

    Delicious for breakfast “on the go”, snack, or warmed up with cardamon ice cream for dessert!

    Reserve ½ cup of the deepest red pieces of rhubarb for the top. For presentation purposes only. ????

    For vegan adaptable, set aside soy or nut milk in a small bowl and increase it to ⅔ cups total. Add 1 teaspoon apple cider vinegar and let curdle. Add to the dry ingredients along with the rest of the liquids.

  • I love stewed rhubarb. Pretty sure most muffins can be frozen. Shouldn’t be too hard to find a decent recipe

  • You can check out some good recipe websites!

  • Pretty sure there are some good recipes on this site. Have a look and enjoy.

  • no but i will take note of these comments

  • Make sure you use only the stem and not too near the leaves as they are very toxic.
    Some people also use diced dates as well as apple.

  • You can freeze any kind of muffins. I typically wrap them individually in plastic wrap, just pop them in a lunch box and they are thawed out by the time lunch comes around!

  • I don’t have a specific recipe, but you can use any recipe that calls for stewed apples. Apple and rhubarb have the same consistency when they’re cooked. And you can freeze pretty much any cooked muffin as long as it doesn’t have a fancy cream topping or filling :)

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