At the Northland Lodge we try to introduce you to great, homemade, garden fresh, Canadian prairie food. Rhubarb is one of those wonderful prairie foods; from jam to pie to ice cream sauce it is delicious. I remember as a kid eating warm rhubarb sauce with ice cream and a dollop of whipped cream, just the smell of rhubarb reminds me of my childhood; strawberry-rhubarb pie is another favourite of mine.
Rhubarb is really interesting, it is a big beautiful plant that you pull by the roots like swiss chard, however, just the stalk is used in cooking. We had a spot in the garden where I decided to plant some rhubarb a couple of years ago. The first year it is planted you cannot use the plant but the second year of growth you can start pulling stalks for cooking. It grows to a large beautiful plant with lots of foliage, and the deer do not like to eat it so it is perfect in our garden.
We have experimented cooking with rhubarb creating rhubarb pie, rhubarb curd and of course one of our best-loved items, our Rhubarb Muffins. I have had so many people ask for this recipe, that I decided to share it with you so you can make your own and reminisce about your visit to the Northland Lodge, Waterton Lakes National Park, Glacier National Park, and Canada.
Northland Lodge Rhubarb Muffins
preheat oven to 375 degrees
bake time: 18 – 24 minutes
Batter:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups plain whole milk yogurt or buttermilk (I prefer buttermilk)
1 cup chopped rhubarb stalks
Topping:
3 tablespoons flour
3 tablespoons chopped pecans or walnuts
3 tablespoons salted butter softened, at room temperature
3 tablespoons sugar
1/2 teaspoon cinnamon
- Spray 12-cup muffin tin with vegetable oil spray; set aside. Whisk together flour, baking powder, baking soda, and salt together in a medium bowl; set aside.
- Using a mixer blend butter, sugar, vanilla, and eggs on medium speed until creamed together.
- Reduce speed to low and mix in half of the flour mixture, followed by half of the yogurt (milk) mixture; repeat until all ingredients are blended. Fold rhubarb into the batter.
- Crumble together the flour, pecans, butter, sugar, and cinnamon with a fork or fingers.
- Fill muffin cups about two-thirds full, then sprinkle topping over the top of the batter.
- Baking time will vary depending on altitude and the weather, it is generally about 21-24 minutes in Waterton and we are about 4000 feet above sea level.
Serve warm with our Saskatoon Berry Jam available on our web-site! Good luck and I am sure yours will taste divine! Hashtag us at #northlandlodge with photos of your muffins to get featured on our instagram page @northland_lodge
Northland Lodge 