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Rhubarb Oatmeal Muffins (made with Rhubarb Pulp)

These Rhubarb Oatmeal Muffins are made with leftover rhubarb pulp. They’re moist, flavourful and delicious! Both sweet and tangy.

If you’re looking for a recipe to use up soft rhubarb or rhubarb pulp (rhubarb fibre) that is leftover from making juice or syrup, these Rhubarb Oatmeal Muffins are a delicious recipe to try!

a top down image of rhubarb oatmeal muffins in a muffin tin

About these muffins:

I’m a big believer in reducing food waste as much as possible. And this recipe is just that kind of recipe. These Rhubarb Oatmeal Muffins are made with rhubarb pulp that is leftover from making Rhubarb Simple Syrup, rhubarb juice or any other type of recipe that requires strained rhubarb juice. These types of recipes leave you with wasted pulp that most people with just throw away. So if you’re looking for a recipe to use it up, these Rhubarb Oatmeal Muffins are a delicious option!

Rhubarb Oatmeal Muffin Ingredients:

  • oats
  • sour cream
  • milk
  • flour
  • salt, baking soda + powder
  • cinnamon
  • oil or butter
  • brown sugar
  • egg
  • rhubarb pulp (soft rhubarb)
rhubarb oatmeal muffins in a muffin tin

Softly sweet, oat-y, tangy and moist!

That pretty much sums up exactly what these muffins are like! They’re a delicious companion with a hot cup of coffee or tea…so so good.

rhubarb oatmeal muffins cool on a black wire rack

What is rhubarb pulp?

So first, let’s talk about rhubarb pulp. Rhubarb pulp is what is left over after straining the juice from rhubarb that has simmered in water (see the images below…the juice has been strained from the pulp). It is unsweetened, often looks greenish, and it is very very soft and mushy. It still has the delicious and unique tang and flavour of rhubarb, but most people will toss it since what they need is the juice. But don’t throw this pulp away, bake with it! See, it doesn’t look that appetizing, but it’s perfect in baking!

an image of a sieve sitting on top of a glass measuring cup straining rhubarb juice into the cup
a bowl filled with cooked rhubarb pulp

Brown Sugar Topping

Now this is where I need to remind you to NOT forget to add the brown sugar to the tops of the unbaked muffins! These muffins are tangy from the rhubarb and are only mildly sweet, so the brown sugar topping balances this out! Add at least 2 tsp (or more) to the tops of each muffin…trust me!

a top down image of unbaked rhubarb oatmeal muffins in a muffin tin
rhubarb oatmeal muffins in a muffin tin

Rhubarb Oatmeal Muffin Recipe Tips:

  • RHUBARB AMOUNT: This recipe calls for 1 1/2 cups of strained rhubarb pulp. If you don’t have this amount, top it up with fresh chopped rhubarb to make 1 1/2 cups total.
  • OATS: Use quick oats, not instant oats.
  • SOUR CREAM: You can also use Greek yogurt instead of sour cream. Or, if you don’t have either, omit the milk and use 1 cup of buttermilk instead.
  • BROWN SUGAR TOPPING: Don’t leave off this scrumptious sweet topping. The muffins are mildly sweet, so this topping is a nice addition to the tang from the rhubarb.
  • These muffins are very very moist! The addition of the rhubarb pulp adds a lot of moisture to these muffins. Which also means that sometimes they will stick to the muffin liner. To prevent this as much as possible, let the muffins cool for a few hours. Or don’t use liners and spray the muffin tin with oil instead.
a rhubarb oatmeal muffins sits on the edge of a muffin tin

I hope you enjoy these muffins as much as we do!

Print

Rhubarb Oatmeal Muffins (made with Rhubarb Pulp)

a top down image of rhubarb oatmeal muffins in a muffin tin

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5 from 1 review

These Rhubarb Oatmeal Muffins are made with leftover rhubarb pulp. They’re moist, flavourful and delicious! Both sweet and tangy.

  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale
  • 1 cup quick oats
  • 3/4 cup sour cream (see tips above)
  • 1/4 cup milk
  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 cup oil (vegetable or canola)
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 1/2 cup rhubarb pulp (top up with fresh chopped rhubarb if needed)
  • 1/2 cup brown sugar for the topping

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Prepare a muffin tin (see tips above). Set aside.
  3. Combine the oats, sour cream and milk, then let this mixture sit for about 5 minutes.
  4. In a separate bowl whisk together the flour, salt, soda, baking powder and cinnamon.
  5. In another bowl combine the oil, egg and brown sugar. Then add this to the oat mix.
  6. Combine the oat mix with the flour mix.
  7. Stir in rhubarb pulp.
  8. Scoop the batter evenly between 12 muffin cups.
  9. Sprinkle the tops generously with brown sugar (about 2 tsp or more per muffin).
  10. Bake 30 minutes.
  11. Let cool completely.

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4 Comments

  1. I’m making these for the second time this week right now! This recipe was definitely a hit! I was on the hunt for a recipe to use rhubarb pulp after some juice I made since it seemed so wasteful to just compost it. So glad I found this recipe, I’ll definitely be making it again. Thank you!