It’s rhubarb season! I grew up eating rhubarb pies made by my Mom. They were so delicious! My dad grew fresh rhubarb in his garden, and my mom froze it so we could have rhubarb pies all year. It wasn’t until I was grown that I ever tried a strawberry rhubarb pie or rhubarb any other way but straight up!

I’ll admit that an unadulterated just rhubarb pie is my favorite, because it has a lot of sentimental meaning and brings back delightful childhood memories of the gorgeous Michigan summers. But, I have come to appreciate the fact that it compliments other fruit desserts, and that some people appreciate it when it is combined with other berries and stone fruits like this cherry rhubarb muffin recipe I am going to share, which is delicious!

I inherited four of my father’s rhubarb plants from our family homestead, and they are thriving after the second year with big juicy stalks and huge rhubarb leaves. (The leaves are poisonous, so you must discard those). I make sure to amend the plants in the spring with a nice amount of manure and compost blend. Rhubarb is a beautiful plant, and I think it makes a pretty and useful addition to a yardscape.

This recipe is grain free and gluten free. It makes eight delicious, moist muffins with a balance of equal amounts chopped rhubarb and cherries. I hope you enjoy them!

Coconut Flour Cherry Rhubarb Muffins

Ingredients:

Dry Ingredients:

1/3 Cup of Coconut Flour

1/2 teaspoon of Baking Soda

1/2 teaspoon of Cinnamon

1/4 teaspoon of salt

a pinch of Nutmeg

Wet Ingredients:

3 Eggs, Whisked

1/4 Cup of Butter, Melted

1/4 Cup of Honey, runny or melted if not runny

2 teaspoons of lemon juice

1 teaspoon of Vanilla Extract

Fruit Ingredients:

1/2 Cup of Fresh Rhubarb, chopped into 1/2 inch pieces

1/2 Cup of Frozen or Fresh Cherries, sliced in half (this can be dark cherries or tart or a combination)

Directions:

Preheat your oven to 350 degrees F. Put 8 muffin liners in a muffin tin.

In a bowl, mix together the eggs, melted butter, honey and vanilla extract with a hand held mixer. Don’t mix in the lemon juice yet.

In a separate bowl, whisk together the dry ingredients. Add the dry ingredients to the wet ingredients and blend with the hand held mixer. The coconut flour will be runny at first and then thicken as it absorbs the wet ingredients.

Now beat in two teaspoons of lemon juice. This adds a nice tartness and activates the baking soda.

Fold in the chopped rhubarb and sliced cherries. Scoop the batter into eight muffin cups.

Bake at 350 degrees F for 30 minutes or until the centers spring back when touched.

These muffins are a healthy way to enjoy rhubarb this summer!