Rhubarb leaves are well-known for their high concentration of oxalic acid crystals, which can pose serious health risks if ingested. Fortunately, when it comes to culinary applications like pies, tarts, cakes, and sauces, it’s the rhubarb leaf stalks (petioles) that are used. I’ve been enjoying these delicious stalks for years and plan to continue doing so. How about you?

Ingredients

• 175g (1½ cups, 6oz) all-purpose (plain) flour
• 25g (3 tablespoons, 1oz) vanilla custard powder or cornstarch (UK cornflour)
• 2 teaspoons baking powder
• 125g (4½oz, ½ cup + 2 tablespoons) sugar
• 2 eggs
• 100ml buttermilk (½ scant cup, 3½ fl oz) *scant = not too full
• 125g (½ cup, 1 stick + 1 tablespoon, 8 tablespoons) butter, melted and cooled slightly
• 5ml (1 teaspoon) vanilla essence (extract)
• 225g (½ Ib, 8oz) pink rhubarb, chopped into 1cm long pieces (about 1-1½ cup chopped)

Instructions

• Preheat the oven to 400°F (200°C). Line a 12-hole, medium muffin tin (pan) with paper cases or brush with melted butter or oil or spray. I made six muffins in paper cases and six without. I love the way muffins brown on the outside…
• Sift the flour, custard powder, and baking powder into a bowl. Stir in the sugar and create a well in the center.
• In another bowl, whisk together the two eggs, buttermilk, melted butter, and vanilla essence (extract). Pour the liquid ingredients into the well and mix until just combined. Gently fold in the chopped rhubarb.
• Spoon the mixture evenly into the prepared muffin tin (pan). Bake for 15-25 minutes or until the muffins are golden and a toothpick inserted in the center comes out clean. Let them stand for 5 minutes, then carefully loosen them with a flat-bladed knife and transfer them to a wire rack to cool.
• For measuring the ingredients in cups, spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour, or you will have more than you need. I use a 240ml American cup.

Points to note:

• Please note that oven temperatures are provided as guidelines only. You may need to adjust the temperature depending on your oven. I baked the muffins at 400°F (200°C) for 22 minutes.
• I baked half with paper cases and half without paper cases. I prefer muffins without paper cases; they always turn out beautifully golden brown and delicious.