Despite the pre-sugaring, the rhubarb in these muffins will remain fairly tart. I like the tart fruit, but if you want a sweeter muffin, consider the classic combination of strawberry-rhubarb.
3 tablespoons butter, melted and cooled a bit
1/2 cup sugar (divided)
2 stalks rhubarb, chopped into 1/2 inch thick pieces
2 cups whole grain pastry flour
1 teaspoon coarse salt
3 teaspoons baking powder
1 egg, beaten
1 cup buttermilk
Toss the rhubarb pieces with 1/4 cup of the sugar and set aside. Preheat your oven to 400° F and grease or line a muffin tin with paper cups.
Meanwhile, whisk together the flour, the remaining 1/4 cup sugar, salt, and baking powder in a large mixing bowl.
In a separate, smaller bowl, combine the egg, buttermilk, and butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Stir in the sugared rhubarb.
Spoon batter into muffin tin and bake until a toothpick comes out clean, 20-25 minutes.
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