Rhubarb and oat muffins – moist and lovely fresh from the oven.


NOTE: if you don’t have buttermilk, add 1TB of lemon juice to regular milk and let sit for 5 mins until milk is frothy. Rolling the rhubarb in flour before adding wet ingredients stops the rhubarb sinking to the bottom of the muffin.

  • Prep Time: 20m
  • Cook Time: 25m
  • Total Time: 45m
  • Yield: 12 muffins


  • 2 cups SR flour
  • 3/4 cup brown sugar (add more if you like it sweet)
  • 3/4 cup rolled oats
  • 1 1/2 cups buttermilk
  • 125 grams butter, melted
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 2 cups rhubarb, diced
  • 2 TB rolled oats, extra for garnish


  1. Preheat oven 180*. Grease and flour a 12 cup muffin tin (or line with paper muffin cups). Mix 1 3/4 cups rhubarb in bowl with flour then stir in brown sugar and oats. In separate bowl mix wet ingredients together then add to dry ingredients. Fold all ingredients together taking care not to overmix. Dollop mix into muffin tin garnishing with reserved rhubarb and extra rolled oats. Bake for 20 - 25 mins until top of muffin bounces back.