Rhubarb Muffins


½ cup parve margarine
1 cup sugar
1 large egg
2½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon cinnamon
½ teaspoon salt
1 cup vanilla soymilk
2 cups rhubarb, diced small
12 pecan halves

Preheat the oven to 400° F. Grease 12 muffin cups or line with paper cups.

Cream the margarine and sugar. Add the egg and blend well.

In a separate bowl, combine the flour, baking powder, cinnamon, and salt.  Add to the margarine mixture alternating with the vanilla soy milk. Do not overmix.

Fold in all of the rhubarb at once.

Spoon the batter into the muffin cups, distributing evenly. Place one pecan half in the center of each cup on top of the batter.

Bake on the center rack for 30 minutes or until a tester inserted in the center comes out clean and the tops are lightly browned.

Makes 1 dozen.

Based on “Pecan-Topped Rhubarb Muffins” in Rolce Redard Payne and Dorrit Speyer Senior’s Cooking with Fruit (Crown Publishers).  These muffins taste best warm from the oven. Try them with some good strawberry jam. I use non-fat vanilla soymilk in this recipe.

7 Responses to “Rhubarb Muffins”

  1. The Jew and the Carrot » Blog Archive » Unboxed: It’s a Rhubarb World
    May 26th, 2008 at 8:00 am

    [...] crisp” with rhubarb. My mom always made pies. I slip some into applesauce as a side dish. Try my Rhubarb Muffins for breakfast or brunch. Substitute butter for the parve margarine and cow’s milk for the vanilla [...]

  2. Ketzirah Carly
    June 1st, 2008 at 1:56 pm

    I found this recipe and your blog via JCarrot. Very happy about both. I made the rhubarb muffins last week and they were very yummy. I did make a couple of alterations to the recipe, namely using butter and almond milk (I was out of cow’s milk) and then I used a mixture of brown sugar and maple sugar instead of the white sugar. The richer sugars gave it a great “rhubarb crisp” flavor!

  3. Sacred Eating: Rhubarb is Yummy! | Peeling a Pomegranate
    June 1st, 2008 at 2:43 pm

    [...] I made rhubarb muffins based on a recipe from the Parve Baker. As a side note, I’m totally coveting her WordPress theme — it’s totally [...]

  4. Rebecca Joseph
    June 1st, 2008 at 7:43 pm

    I love that you customized my recipe! I also bake with almond milk (see my Berry Challah Pudding recipe for an example), but generally reduce the sugar in the recipe because it’s usually very sweet. Will definitely try your sugar variations. Try a little more baking powder to offset their “heavyness.”

  5. Sunny
    June 8th, 2008 at 9:59 pm

    These were delicious! I love the tart of the rhubarb with the sweetness of the muffin. I used canola oil instead of margarine because I can’t stand the stuff. Thanks for posting the recipe!

  6. Strawberry-Rhubarb, the essence of summer
    March 1st, 2010 at 12:08 am

    [...] excuse to bake mid-week and these cupcakes were born. I had seen a recipe for rhubarb muffins by The Parve Baker, and decided to convert the idea into a cupcake, topped with strawberry cream cheese frosting. The [...]

  7. Pe Que
    March 7th, 2014 at 11:32 am

    Hi! My name is Peque, from Argentina and need to know what would be a good substitute for rhubarb, since we don’t have it here!

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