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I love rhubarb and was so glad to be the recipient of some from my mother in law's garden bounty!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggVKM5ssBEgmhjIp4snzIvNduRmUV_pMr97cd9Fgq-fC6iUn9ErMbmqlka95QWbpmnH6vvpJqSY4fH7KCHqnvgbfyZoCuSM_mT4bs-TFbJjju-zWz3s1jQ1MqkQLI2jyvDcGHNBdc7hw38/s320/rhubarb+1.jpg)
I adapted this recipe from one I found years ago to make it with all whole grains - so now it's as nutritious as it is delicious!
Start by chopping the rhubarb - I washed it, then cut off the ends.
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Then I cut them into chunks and stacked them "standing" in my food processor with the slicing blade attached.
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That made quick work of the slicing!
For the batter, cream together the butter and sugar, then blend in the egg and the yogurt.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNm-bZA7kwkh1La8PUUlEB1jQoA0CKH7zQIXio93oEyXOTjF9_8wv_Azsj-u8kakmB4OnVUybxZfLtAuNM0PHrIotpcVNN4YoOQtFWqoZwWXc_A3fJIp7HAI6XR3WBYcLqTVNmssKDnQ4o/s320/rhubarb+4.jpg)
This recipe originally called for sour cream, but I use Greek yogurt instead - it has great nutritional value including tons of protein! I used blueberry since I had that flavor but you could use plain as well.
In a small bowl, combine the flour, oatmeal,
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baking powder and salt. Mix together with a spoon and then add to the batter alternately with the milk.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMM92hgYeEV8cobT-wfIqd5RVYbyiK7R0NsdgwB4PhnaqRBDIt5yCpo1hgF_2KoPZMH4xU14FpuStpHWvaIjzOhG8ffmyPH6WUUtzoEpxHO82cFjWGpuWYA4lYi7Vv0WGW0BneVhMzkxEu/s320/rhubarb+6.jpg)
Fold in the rhubarb,
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then the blueberries.
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Fill paper-lined muffin cups with the batter and bake for 20-25 minutes. Cool for 5 minutes in the pans before removing to a wire rack to cool completely.
Get more inspiration at Muffin Monday, Mouthwatering Mondays, Tempt my Tummy Tuesday, Tuesdays at the Table and Tasty Tuesdays, Ingredient Spotlight.
Rhubarb Blueberry Muffins
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1-6 oz. container Greek yogurt (blueberry or plain)
2 1/2 cups whole wheat flour
1/2 cup quick oats
4 tsp. baking powder
2 tsp. salt
2/3 cup milk
2 cups blueberries (fresh or frozen)
2 cups chopped rhubarb (fresh or frozen)
Cream together the butter and sugar. Add the eggs and yogurt and mix until well combined. In a small bowl, combine the flour, oats, baking powder and salt. Stir this into the batter alternatively with the milk. Fold in the blueberries and the rhubarb.
Fill paper-lined or greased muffin cups 3/4 full with the batter and bake at 350 for 20-25 minutes, or until a toothpick tester comes out clean. Cool completely on a wire rack.