So now that Memorial Day has come and gone and we just had a long weekend of 90 degree temperatures, I think we can say that it’s officially summer!!! And we can wear white jeans again! That also means that rhubarb is back in season and I’ll bet money some of you have it growing in your yard. If not, it’s available in most grocery stores now!
I don’t know much about rhubarb, really. I have heard over the years that pets and children should not eat the leaves because they can be poisonous. No need to worry about that in this recipe. We’re just using those delicious, tart, juicy stalks.
The tartness of the rhubarb pairs perfectly with the sweetness of the strawberries. And the batter includes yogurt so that adds a little tangy element and helps to add moisture. The texture of this muffin is actually more similar to a scone and the flavors are pure summer morning deliciousness!!
This recipe calls for regular dairy yogurt but I made these using the Kite Hill unsweetened almond milk yogurt so if you can’t have dairy (as I know is a problem for many Celiacs), then that would be a great alternative to cow’s milk yogurt!
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
- 1 ¾ cup gluten-free flour (I like to use Bob's Red Mill 1-to-1 gluten-free baking flour)
- ½ cup sugar
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 egg, slightly beaten
- ¾ cup plain yogurt
- ⅓ cup oil of choice (I prefer avocado oil)
- ½ teaspoon vanilla
- ¾ cup fresh diced rhubarb
- 1 cup chopped fresh strawberries
Preheat oven to 400 degrees.
In a large bowl, mix flour, sugar, baking powder and salt.
In a small bowl, combine egg, yogurt, oil, and vanilla.
Stir egg mixture into flour mixture just until ingredients are moistened.
Fold rhubarb and strawberries into batter.
Divide batter between 12 greased (or lined) muffin cups. Sprinkle a little sugar on the top of each muffin.
Bake in preheated oven for 20-25 minutes until golden brown.