We always look forward to our rhubarb harvest every spring, and this muffin bread recipe with freshly harvested rhubarb is a great “garden to table” recipe anyone can do.

Only needing a few stalks of rhubarb per loaf even young plants can give you enough to make this recipe.

Here I go into tools, ingredients, and instructions on how to make this fresh rhubarb muffin bread recipe from scratch!

Let’s dive in. ..

1. Muffin Bread with Fresh Rhubarb Recipe
2. Growing Rhubarb
3. That’s it!

Muffin Bread with Fresh Rhubarb Recipe

Tools you need

• Mixing bowl
• Glass 8.5 x 5.5-inch bread pan

Ingredients

Makes 1 loaf

• 1.5 cups all purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup sugar
• 3/4 teaspoons salt
• 1/8 teaspoons dried ginger powder
• 2 teaspoons baking powder
• 4 tablespoons vanilla protein powder (try not to skip this; not only does the vanilla add good flavor the protein helps you not crash from sugar later on)
• 1 cup thinly sliced rhubarb (about 3-4 eight-inch stalks)
• 1/4 cup avocado oil
• 1 egg
• 1 cup milk
• Topping: extra oats, sugar, oil.

Instructions

1. Preheat oven to 375 degrees F. Oil your glass pan very well, set aside.
2. In your mixing bowl, mix your dry ingredients first, stirring well so all the ingredients are combined.
3. Add wet ingredients. Stir well. Batter should be thick pancake batter consistency.
4. Pour into your well-oiled pan. Sprinkle some more oats and sugar on top of the batter. Spray with a thin coat of oil so the oats don’t burn.
5. Bake for 40-45 mins. Crust should be deep golden brown, and the toothpick should be clean.
6. Allow to cool completely. You can eat this warm, but it tastes best cooled. Eat within 5 days, freeze leftovers.

Growing Rhubarb

Rhubarb is an easy perennial to add to your vegetable garden. Seek a plant start out at a plant nursery, and plant it in a sunny, well drained spot. Add a layer of compost and mulch around the base each autumn. Don’t harvest the first summer it’s planted.

In the spring be sure to cut back any flower bulbs to promote healthy, thick stalks to harvest. Always pull your stalks off the base of the plant, do not cut them off.

Only harvest hard stalks; when stalks have gone soft, they aren’t the best for cooking or eating no longer. Always cut and compost the leaves, since they are toxic.

Stop harvesting after the 4th of July. This will allow the plant to recover from harvesting in time for winter so it can come back strong again in the springtime.

That’s it!

Rhubarb is always the first harvest I get out of the garden, and every year I try to preserve it just a little differently.

In the past I’ve done rhubarb strawberry jam, plain rhubarb preserves, along with just freezing it.

This year I’m going to be making these loaves of muffin bread, already baked, sliced and frozen for whenever we need a special treat in a pinch this season.

I hope you enjoy your rhubarb harvest this summer!

Enjoy!