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Rhubarb Oat Muffins

Rhubarb Oat Muffins
Christopher Mohs
Rhubarb Oat Muffins

Growing up we had an abundance of rhubarb from our own garden as well as the neighbors. Like seriously, in Minnesota you can’t get rid of it fast enough, and as a result people all over the state are whipping up jams, jellies, cakes, bars, crumbles, and muffins just to use up their rhubarb.

This recipe is yet another twist on one of my mom’s go-to favorites during the summer season (and while the frozen rhubarb lasts into late fall and winter). I remember begging her to make her rhubarb muffins for breakfast all the time. The tart yet sweet bake is just something I couldn’t get enough of.

Year’s later I am far removed from the abundance that is the Minnesota rhubarb harvest. Here in New York City you are lucky to find it and when I do it’s any where from $5 – $9 a pound. I have actually posted pictures of this for my friends and family back home and they just laugh that people would actually pay for the stuff. But my love for rhubarb has me purchasing this vegetable when I can and whipping up some delicious dishes.

My mom’s classic rhubarb recipe is so amazing, but as always, I can’t help but elevate it slightly to my own tastes.  My twist? Of course the addition of my Crumble Spice blend of cinnamon and cloves, a little cardamom, and steel cut oats. The end result is even hardier than the original and oh so good.

Let us know how your bakes turn out in the comments below.

Rhubarb Oat Muffins


1 1/2 cup + 1/4 cup for topping Dark Brown Sugar
2/3 cup Vegetable Oil
1 Extra Large Egg
1 cup Soured Milk
1 tsp Vanilla
2 cups All-Purpose Flour
1/2 cup + 1/8 cup for topping Steel Cut Oats
1 tsp Sea Salt
1 tsp Baking Soda
1 tsp Crumble Spice (blend of 4 parts ground cinnamon, 1 part ground cloves)
1/4 tsp Ground Cardamom
2 cups Rhubarb, cut fine


Preheat your oven to 350 degrees F. Mix together the dark brown sugar, vegetable oil, eggs, vanilla and soured milk in a bowl.  In another bowl sift together the flour, salt, baking soda, crumble spice and cardamom.  Add in the steel cut oats and rhubarb to the flour mixture and then stir into the wet ingredients until just combined.  Set aside to rest for 10-15 minutes (this will all the oats to hydrate).

Grease your muffin tin or use muffin lines and then scoop even amounts into your muffin tin (this recipe will make approximately 18 muffins).  Sprinkle the top of each muffin with dark brown sugar and steel cut oats and bake for 25-30 minutes until a tooth pick inserted into the middle comes out clean.  Allow to cool and then enjoy!