It's that time of year: rhubarb time! We were pleasantly surprised to find a bunch growing in our backyard when we moved to Menomonee Falls in 2020. I've picked a bunch the last two springs and have baked breads/muffins. I have always loved it since I grew up with it in my yard in Peshtigo.
My mom is a big pie baker and one of her specialties (besides her to-die-for crust) is rhubarb. She has perfected some delicious combinations over the years too to combat some of the tartness including strawberry rhubarb and apple rhubarb (my favorite).
One thing I like about rhubarb is that is is low maintenance. I literally do nothing to it in the fall and it grows back in the spring. It also freezes well which is a bonus too because there is always so much of it in such a short timeframe. It has such a unique taste and I think it is just nice to have a change after more "normal" flavored breads/muffins through the winter. I also really like being able to just go into my yard, pick something fresh and turn it into a carb-y treat the same afternoon.
One of my favorite children's authors is Patricia Polacco. I read her book My Rotten Redheaded Older Brother to my first graders every spring and it has a part where the siblings have a competition to see who can eat the most rhubarb right from the garden and it is just a hysterical book that I think even adults would get a kick out of (and relate to if you have siblings!).
This year so far I used a bread recipe I found via Pinterest and it has a delicious sugary topping. I doubled it and made some muffins too as my kiddos LOVE them and again they freeze well. (More on our love for muffins in this post.)
Here is the recipe.
Enjoy!
