Rhubarb Muffins and Boiled Icing
Hi and Welcome to our website!
Thank you for stopping by and I hope you are looking for a delicious batch of rhubarb muffins, if so you are in the right place.
When making rhubarb muffins you can use fresh or frozen rhubarb, this makes it a all around yearly muffin, not just seasonal.
Having a BOILED ICING to go with this recipe makes it stand out more.
I have many muffin recipes available here on our website for you to enjoy, but this one with rhubarb is the best.
So moist and tasty you can't just have one!
So sit back and make yourself a cup of tea and enjoy our short video of making rhubarb muffins and boiled icing, with a tasty RHUBARB SUMMER DRINK.
https://www.bonitaskitchen.com/cookbook
Please continue on to our recipe for RHUBARB MUFFINS and BOILED ICING!
Ingredients
- All-Purpose Flour - 2 cups
- White Sugar - 1/2 cup
- Eggs - 2 large
- Baking powder - 2 tsp
- Sea salt - 1/2 tsp
- Vanilla extract - 1 tsp
- Evaporated Milk or Fresh - 1 cup
- Rhubarb - 1 cup fresh or frozen
- Butter - 1/2 cup
- BOILED ICING:
- Milk - 1 cup
- All-Purpose Flour - 4 tbsp
- White sugar - 1 cup
- Butter or margarine - 1/2 cup
- Vanilla extract - 1 tsp
- Corn syrup - 1 tsp
- RHUBARB SUMMER DRINK:
- Rhubarb - 1 cup
- Wild Plums - 1 cup or berries of choice
- Sugar - 1/2 cup
- Water - 2 cups
- EXTRA INGREDIENTS NEEDED:
- Rhubarb - 1/2 cup fresh or frozen
- Berries - 1/2 cup
- Ice cubes - as needed
- Soda water or sparkling water - as needed
Instructions
RHUBARB MUFFINS:
Preheat oven to 400°; bake time 25 minutes; prep time; 15 minutes; cook time 25 minutes.
- In a large bowl mix together butter, sugar until fluffy, then add vanilla, milk and eggs. Continue mixing together until batter is fluffy.
- Sift together flour, sea salt, and baking powder fold into batter mixture until fluffy.
- Chop rhubarb in small pieces fresh or frozen, then fold them into your batter.
Pre-grease your muffin pan or put liners in them, scoop equal amounts of batter in each one until batter is all used.
Place in 400° oven, bake for 25 minutes or until golden brown. After baked place on a rack to cool. Top when cooled with BOILED ICING or BUTTER.
BOILED ICING:
- In a medium saucepan add milk, sugar and flour, start to boil on a medium heat stirring continuously.
- After liquid starts to boil slowly and thicken, this can take around 5 minutes, remove from heat and stir in vanilla to mixture.
- Put all sugar paste mixture into a bowl or jar and bring to room temperature, then put in the fridge to cool. This can take 1 hour or more for the sugar paste to cool totally.
- In a medium mixing bowl with a blender, add butter and slowly scoop the sugar paste mixture into the bowl with your butter and blend on high speed, until all combined and light and fluffy.
- Add corn syrup continue mixing until combined and put the bowl of boiled icing in the fridge until ready to use it.
Bonita’s Tips:
1. Having the sugar paste cold is important, this will help make the icing creamy and fluffy.
2. Using butter is good but you can replace with margarine.
3. If longer storage you can put the leftover boiled icing in a mason jar with lid up to a week.
RHUBARB SUMMER DRINK:
In a saucepan add rhubarb, wild plums or berries, sugar and water, then bring to a boil.
When mixture is completely boiled, strain through a strainer.
While liquid is hot pour some in mason jars for later use and after it comes to room temperature store in fridge for a week or more.
To make a fresh jug or rhubarb summer drink you will in about one jar or 1/2 cup of the simple syrup ( rhubarb juice ) and pour will cold in jug of ice.
Add 2 cups of cold water and stir with spoon or stick of rhubarb.
Serve in a glass of ice and top with soda water or sparkling water and extra berries or rhubarb. Enjoy
Allergens
I hope you are enjoying our recipe so far, this summer have been a little different then any other summer, but we need to still enjoy to the fullest. We also made a tasty rhubarb summer drink for you to enjoy. Here in our province of Newfoundland and Labrador they say stay home and stay safe, but we still need to eat. So if you haven’t made rhubarb muffins before you need to make these.
I hope I’ve convinced you to make these delicious rhubarb muffins, if so we have a recipe and video you can follow, but thats not all we have a recipe for RHUBARB SUMMER DRINK as well. 🙂
Looks delicious Bonita! Can’t wait to try this!! I have to get some rhubarb first !! by the way I heard you mention pools cove that’s where I’m from!! Thanks for your wonderful recipes!!
Hi Beverley: Thank you for your message and for stopping by, we visited Pools Cove last year in October and picked some Wild Plums off our friends trees, this is the link https://youtu.be/ct_h5WdPeIs We are not from Pools Cove but have visited there three times. Its a beautiful place and lovely people there, very small so you must know everyone there. 🙂 Thank you once again 🙂 Bonita