No need to precook the rhubarb…. dump the ingredients in a bowl, mix and bake. 

Makes 12 muffins

Ingredients:

• 6 stalks of rhubarb (about 1-¾ cups diced)
• 2 cups all-purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 eggs, well beaten
• 1/4 c butter, melted
• 1/2 cup whole milk
• 1/2 cup plain yogurt

Directions:

1. Preheat the oven to 400 degrees F.  Butter a 12-cup muffin pan.
2. Wash rhubarb stalks with cold water and pat dry with a paper towel.  Cut off the leafy end of the stalk and discard it. Trim the bottom of the stalks as well.  Chop the rhubarb stalks into small ¼ inch diced pieces.
3. Add flour, brown sugar, baking soda, baking powder, salt, and cinnamon to a large bowl.  Whisk together with a fork until well blended.
4. Add rhubarb.  Stir to coat with flour mixture.
5. Add 2 well-beaten eggs, melted butter, milk and yogurt to the flour mixture.  Mix just until blended.
6. Spoon into the prepared muffin pan, filling cups at least 3/4 full.
7. Bake in the preheated oven until the tops spring back when lightly pressed, about 15 to 20 minutes. Cool in the pan for about 15 minutes.  Remove and place on wire rack to cool.

Tip: Color does not indicate ripeness or sweetness. There are many varieties of rhubarb, and the color will vary depending on the variety you choose. Look for stalks that are firm, tender, thin, and free of blemishes.

Tip: Rhubarb leaves are toxic. Most farmers have already removed the leaves, but if the leaves are still on the stalk, remove and discard them safely, away from children and pets. Ingesting rhubarb leaves could lead to symptoms such as nausea, vomiting, diarrhea, and abdominal pain.