Welcome to yet ANOTHER post about rhubarb! Three out of four of my last (very sporadic) posts have, in fact, covered rhubarb. But I could not NOT share this one, for two reasons. First, it’s your absolute last chance to get fresh rhubarb and you should be taking advantage of it while you can. And second, I made this pie twice in the past 2 weeks – once for myself and once for a dinner party – and my friends went nuts for it. It’s seriously one of the absolute best pies I’ve ever made.
I’ll begin by acknowledging what we can all plainly see: these muffins aren’t beautiful. They’re sort of a craggy light brown, a little darker on the tops. They’re covered with blueberries which bleed all over the place and create weird craters when you put too many on in one area. I made them two days in a row just to make sure I couldn’t improve their looks with a little more care. I couldn’t. I did find some other pictures of these online that looked moderately more attractive when the baker arranged the blueberries in a sort of pinwheel pattern, but this person’s patience for arranging berries surpassed mine. So I get it, they’re not going to win any beauty contests. But what they lack in Instagram-ability they make up for in taste, ten times over.
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