we got rhubarb in our CSA basket last week, and my parents grow tons of it, so it was inevitable i’d have to learn how to use it. these are some of the most delicious muffins i’ve eaten! light, crunchy, and full of cinnamon and rhubarb flavor. i got this great recipe from the village vegan.
in one bowl, mix together 2 cups plus 1 tbsp flour, 2/3 cup turbinado sugar, 1 tsp cinnamon, 2 1/2 tsp baking powder, 3/4 tsp baking soda, and 1/2 tsp salt.
in another bowl, mix together 2/3 cup tofutti sour cream, 1/2 cup oil, 1/2 cup applesauce, and 1 tsp vanilla extract.
slowly fold the liquid bowl into the dry bowl. the batter will be really thick! when everything is just combined, fold in 1 1/2 cup finely chopped (about 1/4 inch around) rhubarb and 1 1/2 cup chopped walnuts.
spoon the batter into cupcake or muffin tin, and bake at 400F for 20-25 minutes. take them out when golden brown, and enjoy!
Rhubarb & Pear Pie with Cardamom Crust Sift together 1 cup whole wheat flour, 1.5 cups all-purpose flour, 1/3 cup confectioners sugar, 1.25 tsp salt. Cut 1 cup “butter” and 1/8 cup shortening into the flour with a pastry blender or work in lightly with the tips of your fingers until you reach a consistency like cornmeal. Cut another 1/8 cup shortening into the dough until pea-sized crumbs form. Sprinkle the dough with 6 tbsp ice water. Blend gently into the dough until it just holds together. Divide the dough in half, shape each half into a disc, wrap in plastic and refrigerate for 45 minutes. Roll out into 2 circles. Line a 9 inch pie pan with half the dough. Slice the other half into half inch wide strips. Preheat oven to 425 F. Measure 5 cups rhubarb, unpeeled, cut into 1-inch lengths, into a bowl. Add 1.25 cups sugar, 1/4 cup cornstarch, 1/4 tsp salt. Stir to combine. Let sit 15 minutes, stirring occasionally. Cut 1 large pear into chunks and add to rhubarb mixture along with 1 tbsp lemon juice. Pour filling into crust and sprinkle with 1 tbsp “butter”, cut into small pieces. Weave strips of crust to form lattice crust. Brush with soy milk or cream substitute of your choice and sprinkle with coarse sugar. Bake in lower third of oven at 425 for 30 minutes then lower temperature to 350 and bake for 30 minutes more. Juices should be thick and bubbling. Cool completely on a rack.