We rounded up a few rhubarb recipes that will have your mouth watering in no time. Technically a vegetable but legally a fruit, this spring/summer darling is a delight in pies, tarts and crumbles. Whether the star of a recipe or paired with berries, rhubarb is remarkably tasty. Don’t believe us? Try these recipes from our member innkeepers and you’ll be craving something rhubarb-y every year. [caption id="attachment_2529" align="aligncenter" width="300"] Strawberry Rhubarb Muffins[/caption] The first is a tasty treat from White Lace Inn, Sturgeon Bay, WI: Strawberry Rhubarb Muffins Ingredients: 3 cups flour ¾ cup white sugar 3 ¼ teaspoons baking powder 3 eggs ¾ cup milk ¼ cup oil ¼ cup sour cream 2 cups chopped rhubarb 1 cup chopped strawberries Chopped nuts, (optional) Directions: Preheat oven to 425°F and line muffin cups. In a medium bowl, sift together the flour, sugar, and baking powder. In a separate bowl, beat together the eggs, milk, oil, and sour cream. Add the creamed mixture to the dry ingredients and blend well. Fold in the rhubarb and strawberries. Spoon the batter into the muffin cups, filling about ¾ of the way. Sprinkle additional sugar and chopped nuts over the tops of the muffins and bake 20 minutes. [caption id="attachment_2530" align="aligncenter" width="300"] Rhubarb Coffee Cake[/caption] The next is a recipe from Angel Inn, Green Lake WI: Outrageous Coffee Cake Ingredients: 1 cup buttermilk ¼ - ½ cup melted butter 1 egg 1 teaspoon vanilla extract 3 cups chopped rhubarb 2 ¾ cups flour 1 cup sugar 1 teaspoon baking soda ½ teaspoon salt 1 cup brown sugar ½ cup chopped pecans Topping: ½ cup butter ½ cup cream or half & half 1 cup sugar 1 teaspoon vanilla extract Directions: Preheat oven to 350°F and grease a 9x13-inch baking dish. In a medium bowl, mix together the buttermilk, melted butter, egg, and vanilla; stir in the rhubarb. In a large bowl, mix together the flour, sugar, baking soda, and salt. Stir the wet ingredients into the dry and mix until just combined. Spread the batter in the pan and sprinkle with brown sugar and pecans. Bake 45-55 minutes, or until a toothpick inserted in the center comes away clean. Stir and heat the topping ingredients in a small saucepan. When the coffee cake comes out of the oven, poke deep holes over entire surface of the cake using a meat fork or skewer. Drizzle the warm sauce over the cake, cool, and serve.
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