Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Rhubarb & White Chocolate Muffins with a Garden Tour

Events, Small Cakes | 29th May 2010 | By

In our old allotment we used to harvest masses amounts of rhubarb and it was always a challenge to try and use it up. I used to make crumble of course, rhubarb and ginger cake, rhubarb polenta cake and rhubarb vodka, I’d give it away and even managed to sell it at our local organic shop a few times. Since losing that plot, we have been rhubarbless for three years now and I’ve really missed it. We planted a crown in our new plot this year, but won’t be able to harvest anything until next year. Luckily, we had passed a crown of our old rhubarb to my mother and a couple of weeks ago she gave me a nice bunch of it to use – hoorah! I’d already spotted this muffin recipe over at Chocolate Teapot, so I knew exactly what I wanted to make with it.

This also coincided with a wild food walk combined with a local tour of three vegetable plots of varying styles, one of which was ours. Tea and cake was to be had at the middle venue so these muffins were to be my contribution. As I had yogurt in the fridge and no buttermilk I made a substitution using part yogurt and part water. I also added vanilla, which wasn’t in the original recipe.
This is what I did:
  • Chopped 400g rhubarb into small pieces
  • Chopped 150g white chocolate into small pieces (I used my usual Green & Black’s which is very vanillary)
  • Creamed 80g unsalted butter with 150g vanilla sugar (I have a jar of granulated sugar with a vanilla pod in it permanently on the go.
  • Beat in 2 duck eggs and 100g Greek yogurt
  • Stirred in 225g of sifted flour (1/2 wholemeal, 1/2 white) and 1 tsp baking powder alternately with 50g water.
  • Added the rhubarb and chocolate pieces and mixed thoroughly.
  • Spooned into 12 muffin cases and baked at 200C for 20 mins.
Because of all the rhubarb, these were particularly moist but oh so good to eat. The tartness and flavour of the rhubarb was a great contrast to the sweetness of the white chocolate. I did notice one participant going back for a sneaky second. The walk and tour was a great success as we had a good turnout, the weather was fabulous, the plots were appreciated, lots of knowedge was shared and the tea was totally scrumptious. Unfortunately I forgot, again, to take much in the way of photographs as we went along!


  1. Lucie

    29th May 2010 at 8:44 am

    I had my eye on doing these too – yours look lovely. The alloment looks wonderful.

  2. Gill the Painter

    29th May 2010 at 8:30 am

    My oh my, your muffins look fabulous. I’d sneak back for a second one if I could.

    Is your allotment the one with the shed?

  3. Lisa

    29th May 2010 at 9:40 am

    Lovely! I made a similar recipe recently and loved the combination of rhubarb and creamy white chocolate. Gorgeous photos!

  4. Kath

    29th May 2010 at 9:46 am

    The wild walk sounds brilliant and the rhubarb muffins look delicious. Rhubarb vodka sounds very good indeed. I’ve not heard of that one before.

  5. Choclette

    29th May 2010 at 10:19 am

    Gill – they were rather good. Unfortunately, I didn’t get the chance for a second one, sneaky or otherwise. These photographs were from the 1st garden – ours was the last and I’d long forgotten about having a camera and taking photos by then. Meant to be spending the day down at our plot today, but it’s pouring, so I’m making a cake instead!

    Lucie – Do have a go at these, they are scrumptious.

    Lisa – Thanks. Will have to check out your blog for your version.

    Kath – Rhubarb vodka is lovely (assuming one likes rhubarb) and very easy. Just chop up the rhubarb, bung in some granulated sugar (depending how sweet you like your drinks) and top up with vodka. Keep in an air tight container for as long as you can manage – I try to keep it for at least 6 months. I put some fresh ginger in one batch which worked well.

  6. Suelle

    29th May 2010 at 12:48 pm

    I don’t really like white chocolate, except as a visual contrast to something dark, as I think it’s pretty flavourlees, but I can imagine it goes really well with the tartness of fhubarb.

  7. Barbara

    29th May 2010 at 3:41 pm

    I adore rhubarb…if you follow my blog, you’ll be aware of that. I bore reader to pieces with all my rhubarb recipes. Now this is new one for me….do love the idea of combining rhubarb with chocolate! Ingenious. Copying your recipe now!

  8. Grazing Kate

    29th May 2010 at 5:12 pm

    Lovely pictures (the ones you remembered to take!). Funnily enough I was ‘doing’ rhubarb in a cakey way last night – had some rhubarb and slightly squidgy pears to use up so bunged them in a cake tin, rustled up a small Victoria Sandwich batter (two of my chickens’ eggs, rather than 3) and cooked it as an Upside Down cake. Also added some chopped ginger in syrup to the fruit to give it a sugary tang.

    As you say, rhubarb gives fantastic moistness to cakey goods – it’s not just for crumble and pies – have you ever experimented with savoury rhubarb dishes? I haven’t as my kids would feel shortchanged without the rhubarb as pudding!

  9. cityhippyfarmgirl

    29th May 2010 at 8:25 pm

    They look wonderful… Damn tasty.The garden pictures are lovely too. I am always kicking myself for not having put my name down for our local community garden. Its a lottery draw to get in, and I always thought we would be moving so didn’t get organised to do it.
    The rhubarb vodka sounds delicious, and its really that easy?
    I boarded the rhubarb train last night too- Rhubarb Tart was made.

  10. Jesa

    30th May 2010 at 2:54 am

    wow, very well put together blog!

    and man this looks good…ok so all your posts do.

    I’m a fan 🙂

    Cheers, Jesa

  11. oxslip

    30th May 2010 at 8:05 am

    Rhubarb, second only to gooseberries for British summeriness, delicious. Looks like a fun day, I’m jealous of your allotment.

  12. somesaycocoa

    30th May 2010 at 10:05 am

    Excellent. I was just here wondering if rhubarb would work with white chocolate. I need wonder no more and will be using the combo in a layered flapjack later this week.

  13. Chele

    30th May 2010 at 2:55 pm

    I’d forgotten about these little babies! They are a bit yummy aren’t they! There is some rhubarb in the fridge so I may just need to whip a batch up ;0)
    Glad you enjoyed them!

  14. Joanna

    30th May 2010 at 3:02 pm

    These look scrumptious! What a good idea! I’m going to roll up my sleeves and make a chocolate cake for people coming for tea tomorrow afternoon. Haven’t got any rhubarb around right now but I will definitely be making these one day soon.

  15. Choclette

    30th May 2010 at 4:20 pm

    Suelle – white chocolate is quite sickly I find if eaten on it’s own, but I do like it in cooking. It gives a certain creaminess to cakes if fully incorporated or a sweet contrast to sour fruit if in chunks. It worked really well with rhubarb.

    Barbara – thanks for dropping by. I made another chocolate cake with rhubarb this weekend – dark chocolate this time.

    Kate – your cake sounds gorgeous – lovely idea. Something at the back of my mind is telling me I did try rhubarb once in a savoury dish, but I can’t quite remember what and I’m assuming it wasn’t a hit as I haven’t tried using it again. I have made rhubarb chutney though which was OK but that slightly stringy texture was a bit odd.

    City Hippy – so are you moving? How big is your garden? Rhubarb vodka is dead easy – all that’s needed is patience.

    Jesa – thanks for the kind comment and for following.

    Oxslip – Oh gooseberries! I haven’t had those since we gave up our last allotment 3 years ago – they do make the best jam, better than strawberry I reckon. We are really lucky to have got a plot, they are like gold dust round here. It’s not really an allotment, we’re using a bit of a friend’s field, so it’s pretty and quiet. The downside is that it’s a bit of a trek away.

    Gillian – yum, that sounds good.

    Chele – thank you for getting me onto these, they will be a rhubarb season regular I think.

    Joanna – thank you. These are definitely worth making. What sort of chocolate cake will you be baking I wonder.

  16. Ananda Rajashekar

    30th May 2010 at 4:46 pm

    this looks delicious, loved the bit of rhubarb ink’s there awee 🙂

  17. Brownieville Girl

    30th May 2010 at 6:24 pm


    I have an award for you over on my blog :-}}

    I am a huge rhubarb fan, so will try these muffins soon.

  18. Foodycat

    30th May 2010 at 8:04 pm

    These look so good! Now you are making me think that I should plant some rhubarb.

  19. Sushma Mallya

    31st May 2010 at 4:20 am

    Lovely combo, it really looks delicious as well as beautiful..

  20. Celia @ Fig Jam and Lime Cordial

    31st May 2010 at 5:54 am

    Choclette, such lovely pastel colours – I love the pink and tinges of light green! Lovely photos – a stark contrast to our wet and overcast Sydney weather at the moment!

  21. My Little Space

    31st May 2010 at 1:52 pm

    Hi there, thanks for visiting my blog earlier and nice to meet you. I guess it’s rhubarb & asparagus season now, right! Your tea cake look wonderful and just right on time. I’m having a cup of tea right now… just imagine with these. That would be perfect! Hope to hear from you more often. Have a nice day!
    Cheers, Kristy
    p/s you’ve such a lovely blog here. Looking forward for more!

  22. Kath

    31st May 2010 at 7:31 pm

    Right, rhubarb vodka is now on my to do list. Will it compete with damson vodka on the scale of yumminess. I hope so.

  23. Choclette

    31st May 2010 at 8:22 pm

    Thank you Ananda

    Brownieville – thank you for the award, that’s very kind of you. Rhubarb is great isn’t it – can’t understand why I didn’t like it when I was a child.

    Foodycat – have you got room for rhubarb?

    Sushma – thank you

    Celia – thank you. It’s hard to remember you’re coming up to winter over there. Mind you it’s overcast and cold here at the moment.

    Little Space – thank you for your nice comments and for visiting. I’m still completely amazed at the matcha bread you made.

    Kath – not had Damson vodka, but guess it’s a bit like sloe – delicious. Rhubarb very different, but great to have both.

  24. veganfoody

    1st June 2010 at 8:30 am

    Mmm.. I love rhubarb, but I’m generally very boring with it, and just make rhubarb crumble. These sound delicious: I have saved the recipe, and will ‘veganise’ it, and have a go at making them myself.

  25. M D

    1st June 2010 at 5:08 pm

    Oh this is lovely! U are now tempting me with these!

  26. Choclette

    1st June 2010 at 5:42 pm

    Vegan Foody – Oh great, will watch out for what you come up with. Always looking for good vegan chocolate cake recipes. Will soon need to bake something for work and we have a vegan to cater for.

    M D – tempting you all is my aim!

  27. Emmalene

    1st June 2010 at 11:31 pm

    Hmmm rhubarb and white chocolate-with Greek yoghurt in too, I’m drooling. It sounds absolutely gorgeous, and I love the mix of pink, white and green! Why duck eggs- are they bigger than hen eggs, and if you used hen eggs would you need 3 instead of 2? Would like to make these- I mean they’re practically a health food 😉
    Thanks for stopping by my blog x

  28. Johanna GGG

    2nd June 2010 at 10:56 am

    sounds like a great way to use your rhubarb – though what a joy to have an abundance of rhubarb as there are so many great ways to use it

  29. Choclette

    2nd June 2010 at 8:56 pm

    Emmalene – thank you. I generally use duck eggs if I can for baking but can’t always get hold of them. It’s fine substituting large hens eggs instead.

    Johanna – rhubarb is a wonderful plant indeed and I am looking forward to having an abundance once again.

  30. mangocheeks

    4th June 2010 at 7:40 pm

    I like the moistness of the rhubarb in muffins.

    I know you’ve told me before about losing your first plot, but my heart sank as I read your entry. I feel your pain, you know why. I too would have been harvesting righ now. Now that I am back from my holidays, I am going to see if I find some locally grown rhubarb, but the one good thing. You’ve reminded me about my rhubarb vodka. Must guzzle some this evening, as I haven’t got any wine in the house. Have a lovely weekend.

  31. Choclette

    7th June 2010 at 9:00 pm

    MangoCheeks – Thank you. I found it hard giving up our plot, but at least we did it voluntarily. I can only imagine how awful it was for you. Rhubarb is great and I hope you enjoy the vodka. We did have a lovely weekend, hope you did too.

  32. Henk Kooiman

    8th June 2016 at 10:54 am

    Made these yesterday evening. Really a nice muffin ! The combination of rhubarb and white chocolate works well. I think I’ll have another one right now ….

    • Choclette

      8th June 2016 at 3:39 pm

      Thank you. I find white chocolate works really well with most fruit – the sweetness of the chocolate is tempered by the fruits acidity and vice versa.


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