Made with naturally gluten free buckwheat flour, they have an earthiness to them too. Vegan, dairy free, gluten free and nut free.

Rhubarb is one of my favourite fresh ingredients to bake with as soon as spring time comes. Without doubt, my kind neighbour supplies us with a heap of rhubarb regularly from his allotment from April though until May.

Buckwheat is usually my go to gluten free flour for all sorts of baking and pancakes. It has such a distinctive, earthy taste. It is also packed with protein and nutrients!

These tart yet moist buckwheat rhubarb muffins are sure to impress. Whether you are packing a delicious picnic, having a sweet snack for teatime or perhaps a gluten free brunch on the go.

The tangy flavour of the rhubarb pairs deliciously with the rose water and ginger spice.

We also have a beautiful vegan custard recipe that works perfectly with these gluten free rhubarb muffins, it is creamy and delicious. This combination would make a great gluten free dessert or pudding too.

Moist
Sweet
Tangy
Moreish
Comforting

What more could we ask for?!

Is Rhubarb and Fruit or Vegetable?

I had to look this one up! Technically its not a fruit because it doesn’t have seeds in it. Rhubarb is a perennial plant with stalks very similar to celery. Rhubarb is a vegetable but we prepare it like fruit through sweetening it and using it mostly in baked goods!

Only the stalks of rhubarb are edible and the leaves are known to be toxic so we leave these out.

I absolutely adore the vibrant colours of rhubarb and its distinct tart flavour. It always brings a smile to my face when it is rhubarb season and I get thinking of what delicious vegan rhubarb cakes and treats can I make.

Allergy Friendly

So I always go on about how my little boy has severe and multiple food allergies. I always get creative in the kitchen so he doesn’t miss out. Buckwheat is a seed, so naturally a gluten free flour.

These rhubarb muffins are completely gluten free, dairy free, egg free and nut free. Although we know anyone can be allergic to any food stuffs – these are a great option which are free from some of the top eight main food allergies.

The ingredients too are fairly accessible, which always helps. This is one of our favourite gluten free rhubarb recipes!

Buckwheat Flour

Buckwheat flour is traditionally used for galettes, blinis and noodles – but it is also great for cakes, muffins, biscuits and some of these delicious recipes below.

Buckwheat flour is slightly speckled and mildly sweet – making it the perfect flour of sweet treats.

Buckwheat Flour

Bobs Red Mill, Organic Buckwheat Flour, 22 Ounce

No hydrogenated fats or high fructose corn syrup allowed in any food
No bleached or bromated flour
No synthetic nitrates or nitrites

How to Make Gluten Free Rhubarb Muffins

Preheat oven to 180c / 356f / Gas mark 4
Take 1.5 cups chopped rhubarb and coat in 1 tbsp caster sugar
In a separate large mixing bowl, sieve 2 cups buckwheat flour with 0.5tsp bicarbonate soda and 1tsp baking powder
Add 3/4 cup caster sugar, stir through – then add 1/2 cup vegetable oil and 1/3 cup non-dairy milk
Add 1 tbsp rose water and 1tsp apple cider vinegar – whisk the mixture together
Add 1tbsp grated fresh ginger and the chopped rhubarb – mix together
Add the mixture to 9 individual muffin cases in a lined muffin tin and top with some optional finely chopped rhubarb
Bake for approximately 20 minutes – or until a skewer comes out clean

Yield: 9

Vegan Gluten Free Rhubarb Muffins

Name: Vegan Gluten Free Rhubarb Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 9
Cuisine: Vegan Brunch
Ingredients: 2 cups buckwheat flour; 0.5tsp bicarbonate soda (baking soda); 1tsp baking powder; 3/4 cup caster sugar (1 tbsp extra); 1 tsp apple cider vinegar; 1 tbsp rose water; 1/2 cup vegetable oil; 1/3 non-dairy GF milk; 1 tbsp fresh grated ginger; 1.5 cups chopped rhubarb

These gluten free rhubarb muffins are absolutely delicous. Whether they are a snack, for teatime, picnics or brunch, the are a must try. With spring fresh rhubarb, fresh ginger and rose water, the flavour combinations are winning. Made with naturally gluten free buckwheat flour, they have an earthiness to them too. Vegan, dairy free, gluten free and nut free.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 cups buckwheat flour
0.5tsp bicarbonate soda (baking soda)
1tsp baking powder
3/4 cup caster sugar (1 tbsp extra)
1 tsp apple cider vinegar
1 tbsp rose water
1/2 cup vegetable oil
1/3 non-dairy GF milk
1 tbsp fresh grated ginger
1.5 cups chopped rhubarb

Instructions

1) Preheat oven to 180c / 356f / Gas mark 4
2) In a bowl, take 1.5 cups chopped rhubarb and coat in 1 tbsp caster sugar
3) In a separate large mixing bowl, sieve 2 cups buckwheat flour with 0.5tsp bicarbonate soda and 1tsp baking powder
4) Add 3/4 cup caster sugar, stir through - then add 1/2 cup vegetable oil and 1/3 cup non-dairy milk
5) Add 1 tbsp rose water and 1tsp apple cider vinegar - whisk the mixture together
6) Add 1tbsp grated fresh ginger and the chopped rhubarb - mix together
7) Add the mixture to 9 individual muffin cases and top with some optional finely chopped rhubarb
8) Bake for approximately 20 minutes - or until a skewer comes out clean. Leave to cool slightly before enjoying.

Notes

1) These are best eaten fresh like most baked goods but will be good for up to two days in a sealed container

2) These freeze well - allow to cool completely before sealing in a container or freezer bag. Will freeze for up to 6 months. Defrost thoroughly before eating.

3) You can mix up the flavours by adding vanilla instead of rose water or cinnamon instead of ginger

4) I used oat milk for this recipe, which you can purchase as certified gluten free. If not you can use a nunber of dairy free milks such as almond, soya, rice or other nut milks depending on your needs.

5) You can sub the caster sugar for brown sugar or coconut sugar if you prefer something less refined, it should not impact on the taste too much