Summer is my favourite season…and not just because of the warm weather. It’s also the time of year when my grocery bill is cut in half because I can get most of my produce from my father’s amazing garden. Today, my dad gave me a huge bag of rhubarb. I still remember the first time I tasted rhubarb. I was about 9 or 10 years old and I was out playing with my French-Canadian friend next door when she asked me if I wanted a snack. I was thinking chips or cookies…but then she takes me to her backyard and yanks out a few stalks of rhubarb. She poured a little sugar into a bowl and it was snack time! Rhubarb dipped in sugar — it’s actually pretty good. Rhubarb tends to grow quite rampant in the garden, and this is a great way to use some of it up. This muffin has a delicate vanilla flavour, the rhubarb melts into the batter as it cooks and adds an almost apple-like flavour. The use of mascarpone creates a very tender crumb. I like to sprinkle slivered almonds on top for added texture.
- 2/3 cup butter, melted
- 2 1/2 cups all-purpose flour
- 1 1/3 cups sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 cups rhubarb, finely chopped
- 1 cup milk
- 1 cup mascarpone
- 2 eggs
- 2 tbsps vanilla bean paste or vanilla extract
- Sliced almonds, to garnish (optional)
- Preheat oven to 350F and line muffin tin with paper liners.
- In a large bowl, combine the flour, sugar, baking powder, soda and salt. Toss in the rhubarb and stir to coat. Set aside.
- In a separate bowl, whisk together the milk, mascarpone, eggs, vanilla and butter.
- Stir the liquid ingredients into the dry ingredients. Mix until just combined. Do not overmix the batter!
- Spoon batter into prepared muffin tin. Sprinkle slivered almonds on top.
- Bake for 25-30 minutes.