Sour cream adds richness to these muffins, and the juice released by the rhubarb makes them so tender and moist that you can still serve them the next day (see Make-Ahead Tip, below). Of course, they're best served fresh from the oven and still warm.
Whole wheat rhubarb banana bread is made healthier with no refined sugar, butter or oil, but so soft and tender that you’d never be able to tell! The rhubarb adds a nice tart flavor, while the banana balances out the tart with a lovely sweetness.
"RHUBARB BUTTER 4 stalks of rhubarb 1 apple, cored and cut into chunks cup honey 2 tsp vanilla extract tsp cinnamon Instructions Puree together the apple and rhubarb until smooth in your food processor or vitamix.
Sweet and tangy, Mom’s Rhubarb Sauce Recipe is perfect for topping buttered toast or served over top of ice cream. It is also great in pastries and muffins (or on a muffin!). Mom used to make Rhubarb Sauce often when I was growing up. Rhubarb was always plentiful back those days. More so than it...Read More »