Gluten-Free, Dairy-Free Strawberry Rhubarb Quick Bread or Muffins

Strawberry-Rhubarb Muffins

30 Posted on June 30, 2011 - by Jules Shepard

Categories: All, Breakfast Treats, Muffins, Recipes

Tags: , Allergy Friendly, Breakfast, Dairy Free, GFCF, Gluten Free Oats, Gluten Free Snacks, Healthy Recipes, Muffins, Vegan

Last weekend I came across some rhubarb at my local organic market and I snagged it. My grandfather used to keep me in the rhubarb, giving me so much each year that I would dice and freeze it in large freezer bags so I was never in danger of running out! This is my first summer without Grandpa’s rhubarb, and I’ve had a noticable emotional connection to this unusual veggie every time I’ve seen it since.

This spring I’ve already made Raspberry-Rhubarb Crisp, Raspberry-Rhubarb Pie, and Cobbler with Rhubarb; I’ve got big plans for another Rhubarb-Berry Pie for July 4, as well! But the thought occurred to me that there must also be a way to incorporate this uniquely tart veggie into a quick bread (my favorite place to hide unusual ingredients from my unsuspecting family!). So I decided to give it a try.

Rhubarb needs a mate — like a yin and a yang — to balance its tart flavor, and I bet my recipe would work well with other “yangs” too: apples or raspberries, perhaps? This incarnation utilized the strawberries I already had on hand, and I like that it is still the old familiar combination of strawberries and rhubarb, but in an unexpected and delicious muffin medium!

These moist little cakes have a sweet topper that reminds me of my Rhubarb Crisp, but they are definitely muffins – compact, easy to eat (several), and yummy for breakfast, tea or a snack!

So grab some rhubarb before it’s too late and give this new recipe a try. It’s the perfect taste of summer, in a muffin cup!

Strawberry-Rhubarb Muffins

1/2 cup butter or non-dairy alternative (Earth Balance® Buttery Sticks)
3/4 cup brown sugar (may add more or substitute coconut palm sugar)
1 egg (or 1 Tbs. flaxseed meal steeped in 3 Tbs. warm water)
1 teaspoon pure vanilla extract
2 1/2 cups Jules Gluten Free™ All Purpose Flour
1/4 cup flaxseed meal (or Jules Gluten Free™ All Purpose Flour)
1 Tbs. baking powder, gluten-free
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup dairy or non-dairy milk + 1Tbs. vinegar (So Delicious® Coconut Milk Beverage) OR buttermilk
1 cup chopped fresh (washed and hulled) strawberries
3/4 cup diced rhubarb

1/2 cup chopped pecans (omit if nut allergic)
1/3 cup brown sugar
1/2 cup certified gluten-free oats (Jules Gluten Free™ Certified Gluten-Free Quick Oats)
1/2 teaspoon ground cinnamon
1 tablespoon cold butter or non-dairy alternative (Earth Balance® Buttery Sticks)

Preheat oven to 375 F (static).

In a large bowl, beat together the butter and brown sugar until light. Add egg or egg substitute and vanilla, and mix until incorporated. Whisk together the dry ingredients and stir in, alternating with milk until fully mixed. Stir in chopped fruit. Scoop to fill muffin cups 2/3-3/4 full; the batter will be thick.

In a small bowl, stir together the pecans, brown sugar, oats and cinnamon. Cut in the cold butter using a pastry cutter or two butter knives – when mixed, it will resemble a coarse meal. Sprinkle on top of the muffins or mini-loaves.

Bake muffins for 20-25 minutes, mini-loaves for 25-30 minutes, or until a toothpick inserted into the centers comes out clean.

Remove to cool on wire rack before serving or cutting.

Yield: 16-18 muffins

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This entry was posted on Thursday, June 30th, 2011 at 3:18 pm and is filed under All, Breakfast Treats, Muffins, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

9 Comments

We'd love to hear yours!

Brittany said: on June 30, 2011

My husband is absolutely goofy for strawberry and rhubarb. And I’m gluten intolerant, so these sound PERFECT! Strawberries? Check. Rhubarb? Check. So Delicious Coconut Milk? Uh oh, almost out! I need to run to the store and get more now! Gonna need some pecans, too! YUM! Can’t wait to make these!
Reply
- Jules said: on June 30, 2011
  
  Fantastic Brittany! You’re going to love them, and so glad you already have the rhubarb! It’s almost past time for it where I live! Grab some more if you can find it!!! : )
  Reply
Susan said: on June 30, 2011

What should oven be set to?
Reply
- Jules said: on July 1, 2011
  
  Susan – thanks for pointing that out! I just added the temp: 375 F static (or 350 F convection). Sorry I missed that!
  Reply
  - Susan said: on July 1, 2011
    
    Thanks!! I can’t wait to try these. They look delicious!!
    Reply
Karissa said: on October 3, 2011

Is there a way to make these without vinegar while still avoiding dairy?
Reply
- Jules said: on October 3, 2011
  
  Hi Karissa, just use lemon juice in place of the vinegar. It’ll work just fine!
  Reply

Trackbacks/Pingbacks

a straight message from the baking gods « the day to follow your heart - 10. Jul, 2011
[...] week, i’d been dreaming about this concoction. i came across a tweet sharing this recipe for strawberry rhubarb muffins from jules gluten free website and couldn’t wait to make it. knowing i would never eat a [...]
Jules Gluten Free – Interview with Jules Gluten Free - 19. Jul, 2011
[...] 2. What is one of the most difficult aspects of developing recipes? Do you ever just hit a wall where you think, “What am I going to make next?” Haha! That’s a funny question because I was with some other gluten-free bloggers this weekend and we were all laughing about how much there is to write about and how we never have enough time! I try to bake by the seasons and use foods that are fresh and available at the time, and I never get through all my recipe ideas! I have fresh rhubarb on my counter right now calling to me to get creative! (Boy, did she ever — check out her Strawberry-Rhubarb Muffins!) [...]