Twenty-one years ago today, we were enjoying a warm summer day in Paris and the festivities of the Bastille Day holiday, counting down the days to the scheduled caesarean section that would bring our second daughter into the world. Since she was being born in France, I had tried to convince the doctor that Le Quatorze Juillet would be an appropriate day for her birthday, so we could celebrate her and La Belle France every year with fireworks, picnics and overhead aerial displays. But he wasn’t having any of it, the party pooper. What’s the point of being able to choose your child’s birthday if you can’t pick a fun date, right? As it turns out, we moved away from Paris before she turned two years old so the 14th of July lost significance in our daily lives. But it still comes to mind every year as we prepare to celebrate our daughter's birthday.
Reminiscing about Paris also makes me think of rhubarb. I’ve told the story briefly here, about the late discovery of rhubarb in our Paris garden. Ever since that time, I’ve made every effort to take advantage of it when I see it in my market or nearby grocery store. Rhubarb is the best and it’s one of our favorite things.
Ingredients
2 cups or 250g flour
3/4 cup or 150g sugar
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup or 160ml canola or other light oil
3/4 cup or 180ml buttermilk (or almost 3/4 cup milk plus 2 teaspoons vinegar)
2 eggs
1 teaspoon vanilla extract
1 cup or 130g chopped fresh rhubarb
Method
Preheat oven to 350°F or 180°C. Put liners in the muffin cups or grease them well with butter or non-stick spray.
Cut your rhubarb into pieces, about 1cm or 1/2 inch wide. Set aside the prettiest 12 for decorating the tops before baking.
Whisk together your flour, sugar, baking soda, and salt in a large bowl.
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Whisk together the canola, buttermilk, vanilla and eggs in another bowl, until combined well.
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Fold the wet ingredients into the dry ingredients until just combined. There should be a little dry flour still showing. Gently fold in your sliced rhubarb.
Divide the batter among the muffin cups. Decorate each with a pink piece of rhubarb.
Bake until golden brown and a toothpick inserted into center of a muffin comes out clean, about 20 to 25 minutes.
Remove to a wire rack to cool completely.
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And a very happy birthday to my good friend, Margaret, who does indeed share a birthday with France. I'm sure the fireworks are just for you, MJ!
Two more rhubarb recipes for your enjoyment!
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| Rhubarb Nectarine Puff Pastry Tarts |
Not the prettiest, but this one is delicious and easy!
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