After the savory rhubarb pickle, I decided to make something sweet. I was initially skeptical because rhubarb is very tart and was not sure how it would taste in the muffin. But, I was completely blown away with the taste and moistness of the muffins. The rhubarb pieces added just a touch of tartness without overpowering the muffins. Overall the kids and adults enjoyed it alike. 
Muffins had a soft and spongy texture. Thanks Rachel for the recipe and for the rhubarb 
. Off to the recipe.
Rhubarb Muffins (Coffee Cake)
Tasty rhubarb muffins.
Ingredients:
- butter - 1/4 cup
- sugar - 3/4 cup
- egg whites - 1
- all purpose flour - 1 cup
- baking soda - 1/2 tsp
- salt - 1/4 tsp
- buttermilk - 1/2 cup
- rhubarb - 1 cup (cut into small pieces)
- For Topping
- brown sugar - 2 tbsp
- cinnamon - 1/2 tsp
Instructions:
Beat butter and sugar until creamy. Add egg white and beat well.
Add all purpose flour, baking soda, salt and buttermilk and mix using a spatula until just combined. Add the rhubarb and mix gently.
Pour the batter in a muffin pan (about 2/3rd full). Mix the topping ingredients and top the batter with it.
Bake in a preheated 350F oven for 20 - 25 min until a tooth pick inserted in center comes out clean.
1. Buttermilk substitute: Mix 1 tbsp vinegar + almost 1 cup milk and set aside for a few minutes. Then use it in place of buttermilk.
2. The original recipe was a 9 x 13 coffee cake. I halved it and made it as muffins and adjusted the baking time accordingly. Hence the use of one egg white. (The original recipe used 1 whole egg).
1 year ago: Zucchini Poriyal
2 years ago: Cucumber Salsa
Pictorial
1. Take butter and sugar in a bowl.
2. Beat well.
3. Add egg white.
4. Beat well.
5. Add all purpose flour, baking soda, salt and buttermilk.
6. Mix using a spatula. Do not over mix.
7. Add rhubarb.
8. Mix gently using spatula.
9. Pour into a greased muffin pan. Fill each groove about 2/3rd full.
10. Mix the topping ingredients together.
11. Top the batter with the topping mixture. Bake in a preheated 350F oven for 20 - 25 minutes until a tooth pick inserted in center comes out clean.
12. Out of the oven.
Tasty muffin ready.
Enjoy!Linking to Bake Fest #21 hosted by Sweet ‘n’ Savory.
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I love the combo of coffee and rhubarb have never eaten rhubarb in my life have to try it for sure. Looks soft and yum dear.
Looks yum,loved your pictorial
wow..coffee muffins with rhubarb looks so spongy n yummy…like all ur clicks with diff bg and esp the 2nd pic, too good!
Damn attractive,spongy and droolworthy muffins.
Wow! thz look delicious, soft & spongy, with a beautiful crumb! It’s a pity we dnt get rhubarb here…:(