Gluten-Free Rhubarb Muffins

As a child, rhubarb was not a vegetable I found appetizing.

I remember my sweet grandmother creating various recipes with her garden rhubarb, and despite the fact she was a fantastic cook and I admired her in every way, her rhubarb recipes were not among my favorites.

However, I will gladly admit, I gobbled up everything else she made!

 

12-13-2013 09_09_16PM18
My grandpa and grandma in front of their garden.

 

I was told this past year, that my grandfather made rhubarb wine. Ha! Apparently, my grandparents had a healthy crop of rhubarb each year and found ingenious ways to use it.

I like to think that I am following in their footsteps by utilizing every last bit of our own garden produce each season.

 

The BEST Gluten-Free Sour Cream Rhubarb Muffins | This easy and healthy breakfast or brunch recipe uses gluten-free flour, but don't let that scare you off. They can be made with whole wheat pastry flour and still retain their light and soft texture. The batter contains coconut oil and applesauce along with other real food ingredients and is topped with the perfect mixture of cinnamon-sugar. These also freeze well!

 

Now, fast forward 20 years from those days spent in my grandmother’s kitchen to sitting in my best friend’s kitchen. I remember the day well that Sarah (yes, THAT Sarah) served me a delicious rhubarb recipe.

I was truly surprised I liked it and asked her repeatedly if she was sure it was actually rhubarb.

I quickly realized I may need to reevaluate my aversion to this simple whole food.

Rhubarb never tasted so good! Try these #glutenfree #muffins with a secret ingredient! Click To Tweet

That is how these amazing delicious Gluten-Free Sour Cream Rhubarb Muffins were born! They are so easy to make and every batch has turned out fantastic. Plus, look at how gorgeous they are?!

The crumb on these muffins is light and soft. The tartness of the rhubarb is offset by the subtle sweetness of just the right amount of sugar.

Do you want to know the secret ingredient? Sour cream!

This oh-so-slight tanginess takes them over the top.

 

The BEST Gluten-Free Sour Cream Rhubarb Muffins | This easy and healthy breakfast or brunch recipe uses gluten-free flour, but don't let that scare you off. They can be made with whole wheat pastry flour and still retain their light and soft texture. The batter contains coconut oil and applesauce along with other real food ingredients and is topped with the perfect mixture of cinnamon-sugar. These also freeze well!

 

If you are not gluten-free don’t fret, you can still bake them! I have used our gluten-free flour blend, Bob’s Red Mill 1-1 Baking Blend, and whole wheat pastry flour and each time these muffins have turned out perfect!

I can’t wait for you all to try this scrumptious breakfast and brunch recipe.

So the next time your neighbor offers you rhubarb, TAKE IT!

You will be happily surprised with how delicious it can taste in these heavenly muffins.

I feel so fortunate that Ruth from Living Well Spending Less published these on her website! It is always an honor to be have my recipes featured by bloggers that I admire.

Click HERE to see the full ingredient list and recipe instructions!

The BEST Gluten-Free Sour Cream Rhubarb Muffins | This easy and healthy breakfast or brunch recipe uses gluten-free flour, but don't let that scare you off. They can be made with whole wheat pastry flour and still retain their light and soft texture. The batter contains coconut oil and applesauce along with other real food ingredients and is topped with the perfect mixture of cinnamon-sugar. These also freeze well!

How do you feel about rhubarb? Do you have a favorite recipe?

 

Sammi Ricke

About Sammi Ricke

Sammi Ricke is a talented cook with a knack for coming up with creative new ways to healthify recipes without sacrificing any of the flavor. Sammi has built a beautiful life with her high school sweetheart and enjoys her primary role as a stay-at-home mom to their two children. If Sammi's not in her kitchen, she's probably exploring a new hiking trail, enjoying coffee with a friend, or binge-watching the latest "Food Network" show on Netflix. Sammi's full Bio.

29 thoughts on “Gluten-Free Rhubarb Muffins

  1. Thanks, Sammi, Loved reading this and love the picture of Mom and Dad. It touched my heart this morning. Thanks. I will share this recipe with one of my good friends. Have a good week end. Love you, Aunt Cyndi

    1. Thank you so much for taking the time to leave this comment, Aunt Cyndi! I knew I had seen a photo of Grandma and Grandpa by the garden and had to find it. Like you, whenever I look at it I smile 🙂 I hope your friend likes the recipe. It truly is wonderful! The crumb is so light and the slight tartness of the rhubarb is delish! I love you too and hope you have a great weekend as well.

    1. I have only had strawberry-rhubarb pie! Yours sounds delicious especially with the addition of whipped cream 🙂 Thanks for stopping by Gleniece!

    1. LOL Too funny, Angela! I can’t say I have the wine recipe to give you, so the muffin recipe it is! 😉 I love that there is only 3/4 cup sugar for 18 muffins stuffed with rhubarb. Amazing!

  2. Rhubarb is not my favorite either; however, these muffins look really delicious. I might have to reconsider and give them a try! Thank you for linking up at the Family Joy Blog Link-Up Party. Hope you are having a great week!

    1. Oh, I SO hope you will reconsider and bake these muffins! Seriously, rhubarb has never tasted so good 🙂 #YUMMO Thanks for stopping by Cristina!

  3. I’ve always loved rhubarb but the rest of the family are not so keen, this could be a great way to change their minds!

    1. Well I have to side with your family, I was not keen on rhubarb either until these muffins! 😉 I hope they will give them a try. My kiddos LOVE them!

  4. Hi there, Sammi! These FANTASTIC looking muffins are going on my “must make” list for the summer…the list I just now decided to create after seeing your recipe! I don’t think I’ve ever eaten rhubarb outside of a strawberry rhubarb pie so I’m excited to try the rhubarb out on its own. I’m not gluten-free (although I know it couldn’t hurt:-/), but honestly, these days I have a hard time telling the difference between the two!

    Thank you so much for sharing this recipe. I’ll have to let you know how they turn out:-)

    I hope you’re smiling and having a wonderful Friday.

    1. Hi Katie! You are too funny. I will not argue, strawberry rhubarb pie is delicious! I just know you will love these muffins too. We had “brinner” last night and these muffins accompanied our eggs 🙂 YUMMO! Feel free to use whole wheat pastry flour if you don’t have gluten-free. They have always turned out amazing no matter which flour I have used! Have a great weekend!

  5. I was the same way with rhubarb growing up, but now I love it! 🙂 Thanks so much for sharing these with us at Allergy Free Thursdays!

  6. I love hearing about family food history, Sammi so I really enjoyed this post. Also love your delicious Rhubarb muffin recipe. Pinned and tweeted. Thank you for being a part of our Hearth and Soul Hop.

  7. Rhubarb is definitely not my favorite. We had a huge crop of rhubarb at our old homestead. We actually helped some friends dig it up and transplant it to their farm (that’s how much we dislike it, we just didn’t want it to go to waste lol). Anyway, these sound delicious despite my aversion to all things rhubarb, so we may have to give them a try with our friends rhubarb that we transplanted (it comes back every year!). Thanks for sharing with us at the homestead blog hop, hope to see you again this week!

    1. Oh goodness, that is quite an aversion to rhubarb. Ha! I do hope you will give these muffins a chance. I can almost guarantee you will LOVE them 🙂 Thanks for stopping by and have a great summer, Danielle!

  8. Yum! We love rhubarb and have so much of it growing! Thank you for linking up to last week’s Tasty Tuesday linky. I have pinned your recipe to the Tasty Tuesday Pinterest board. I hope that you’ll join us again this week.

  9. I make these with Egg Replacer, dairy free sour cream by Tofutti and coconut sugar instead of granulated sugar. They’re the best gluten free, dairy free rhubarb muffin I’ve been able to find.

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