It’s official. We have a new family favorite muffin and it does not contain chocolate – shocker! Our gluten free, strawberry rhubarb muffins have moved to first place. These seasonal delights taste decadent. In fact, Dave calls them cuffins because they taste like a cross between a cupcake and a muffin with a sweet-tart, fruity flavor. We think they are going to knock your knickers off!
Massage the Rhubarb
Massage the rhubarb? Yes! The secret to this recipe’s success is in your coaxing some of the bitter water out of the rhubarb. All you have to do is rub a small amount of cane sugar and a pinch of salt into the rhubarb, allow it to sit for 10 minutes, and then massage a second time. Rest again for at least 10 minutes. Drain and discard the released liquid. Sounds complicated, but it isn’t! This small gesture of veggie-love will make a tasty muffin.
Please let us know how this recipe worked for you. We love to receive comments and pictures. Check out the comment section below the recipe.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com, Azure Standard or in a few local grocery stores. If you choose to make this with another flour blend, please note that your results may differ.
Peace & Love – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love. – Dave & Teri
Products from Amazon.com
Price: $12.49Was: $16.41
Recipe Inspiration: Our Rhubarb Patch
Photos by DuPree Productions
Equipment: Digital scale (preferred), Muffin Pan, Mixing Bowls, Measuring Cups and Spoons, Liners – optional, Whisk, Sturdy Spoon, Electric Mixer, Spatula, Knife, Cutting Board
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Bring egg to room temperature (preferred)
- Massage the rhubarb – twice (see directions)
- Dice strawberries
- Soften the butter
- Move oven rack to center
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius)
- If using liners, place 8 liners in muffin wells
- If not using liners, spray or grease muffin wells. Click on this link for our super amazing, non-stick, baking goop recipe.
Choose Gluten Free, Non-GMO, & Organic Ingredients.
- 71g (2.5 oz) Fresh Rhubarb, diced
- 1/2 T Cane Sugar (7g)
- pinch Extra Fine Pink Himalayan Salt
- 180g (6.3 oz) Flour Farm Organic Gluten Free Flour Blend (1 2/3 C)
- 1 1/2 tsp Double Acting, Aluminum Free Baking Powder (7g)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 2 1/2 T Butter, softened (42.5g/1.5 oz)
- 105g (3.7 oz) Cane Sugar (1/2 C)
- 1 Large Pasture Raised Egg (50g)
- 1 tsp Pure Vanilla Extract (5 ml)
- 113g (4 oz) Sour Cream (1/2 C)
- 71g (2.5 oz) Fresh Strawberries, diced (1/2 C)
- 1 T Coarse Cane Sugar such as Turbinado (more or less as desired when you sprinkle before baking)
Please see prep note before you begin, thank you!
Step 1: Place diced rhubarb, sugar and salt in a small bowl. Use your hands to massage the rhubarb for about 1 minute, which means to rub the sugar and salt into the diced pieces. Allow the mix to settle for 10 minutes. This process releases liquid from the rhubarb. After 10 minutes, repeat. Massage the rhubarb for another minute and set aside while you prep the rest of the recipe. Before adding rhubarb in step 5, drain liquid through a fine mesh sieve. Discard the extra liquid.
Step 2: Whisk together the dry ingredients in a medium bowl. Set aside.
Step 3: In a large bowl, cream together the butter and sugar. Add the egg and beat until full and creamy. Add the vanilla and sour cream. Beat until combined.
Step 4: Add the flour blend and beat on low until almost all of the flour blend is mixed in. Do not completely mix in.
Step 5: Fold in the strawberries and rhubarb and mix until flour is well combined.
Step 6: Evenly spoon batter into 8 prepared muffin wells. The batter will almost fill the well to the edge. Sprinkle coarse sugar over the surface of each muffin and place in the center of a preheated 350 F/177 C oven. Bake for 20-25 minutes. Muffins will appear golden brown on the top and a toothpick inserted in the center will come out clean.
Step 7: Remove muffins from the oven and place on a cooling rack for several minutes before removing from the pan. Transfer muffins to a cooling rack, top side down, and continue to cool until ready to eat. Muffins taste best if eaten within one day. Freeze for up to a month in an airtight container.
The nutrition information provide below is for the recipe as written using organic salted butter and whole milk sour cream. Each muffin weighs about 2.5 oz (73g).
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 17g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: gluten free strawberry rhubarb muffins