White Chocolate Rhubarb {Not} Muffins


This is too a recipe for muffins. I can’t help it that someone in the family insisted on topping it with Ice Cream.


Our CSA box arrived last Friday with 7 stalks of Rhubarb. Not enough to make a pie, which is what IZ kept angling for. In truth, I should have whipped up a few tarts and been done with it, but I wanted to try something different. So, I did a bit of research and put together a muffin recipe that sounded fantastic. 


Sometimes, things get lost in translation. I attempted to half and adapt this recipe for Rhubarb Chocolate Muffins. The flavor profile is fantastic! I love the hint of bourbon and I think these muffins would be fabulous with a bourbon drizzle on top. But I don’t think the texture works, and I think my problem is I subbed out Greek Yogurt for the buttermilk and I used 2 eggs instead of 1.5. Math was never my strong suit. 

The result is that I baked myself a nice batch of Rhubarb Bourbon hockey pucks. Ok, they’re not THAT dense, but they’re not airy, and they’re not muffins.

In these parts, we eat our mistakes. And that didn’t seem to be a problem for IZ and Geo. IZ’s go-to solution for every problem is Ice Cream. In this case, he’s right. These not-muffins work beautifully as a base for a lovely desert. Geo loves the white chocolate chips. I have to say, I’d go with real chocolate if I did them again. But then, real chocolate is my go-to solution. 

So, here’s the recipe, if you want to tinker with it. I’ve adapted it to what I *think* it should be and if you mess with it and make it better, be sure to tell me.

Hey, it’s pretty… right? 

White Chocolate Rhubarb {Not} Muffins


7-8 stalks of Rhubarb (about 200 grams or 1 cup) cut into small chunks

2 TB Bourbon (you can use anything really)

180 g of sugar 

200 g of flour 

1 stick of butter 

240 ml Buttermilk (I used Greek Yogurt. Um, don’t do that.)

2 T vanilla 

1.5 egg (Um, 2 is not half of 3, which is what the original called for. I was a humanities major.)

4 TB of White Chocolate Chips


Preheat oven to 350 degrees. Line muffin pans.

Cut up Rhubarb into small chunks and add to a saute pan. Add the Bourbon and 1/3 of the sugar. Saute until it is mostly broken down. Set aside to cool. 

Mix together in a large bowl the flour, baking powder, and remaining sugar. Melt butter and let cool just a bit. Whisk eggs in a separate bowl. Then add the yogurt and vanilla to the eggs. Once the butter is slightly cooled add to the egg mixture. Then gently fold into the flour mixture. GENTLY fold in the cooled Rhubarb and white chocolate chips. Bake muffins for about 20-25  mins. You can also bake this in a glass pan for about 35-40 minutes. It’s done when the center will spring back when touched. 

Enjoy with a lovely cup of tea and someone you love.

Yields about 10 muffins. 

4 Responses to White Chocolate Rhubarb {Not} Muffins

  • IZ says:

    It tasted really quite good and definitely works as a base for ice cream. I think your modified, modified recipe above would result in a genuine muffin – but I must say that I quite enjoyed the “{not} muffin”.

  • Margaret says:

    They look fantastic. I love the way you’re able to make the best out of what, to many people, would be a failed recipe. 🙂

  • CitricSugar says:

    Since when do people need an excuse for ice cream in the middle of the day? 🙂 I will confess to eating not one, but two blizzards the other day when I grabbed one on the way home from running errands and then one was brought home as a surprise treat for me. I *could* have put the second in the freezer. I did not.

    They do look delicious. I’m a big fan of rhubarb. They used to make a rhubarb coffee cake with streusel topping at a local coffee house and oh, my…

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