these are, far and away, the best thing with rhubarb i’ve ever eaten. and no, before you ask, i’ve never tried anything with rhubarb in it ever before BUT that doesn’t change the fact that these rhubarb cornmeal scones are seriously delicious. i promise.
i was inspired to try making something with rhubarb because a few of the lovely food blogs that i follow are all kinds of excited about rhubarb right now. after seeing countless mouthwatering posts for rhubarb treats, (including kitchen confidante’s rhubarb bread pudding and cookie and kate’s almond cake with roasted strawberries & rhubarb on top), i happened across this recipe for these orange cornmeal scones on sprinkle with salt’s site. all of a sudden, these rhubarb cornmeal scones with subtle orange flavor started to take shape in my mind.
i looked around at a few recipes for rhubarb OR whole grain scones but didn’t find any that combined both. i knew that i also wanted to work in the cornmeal crunch from sprinkle with salt’s scone recipe. ultimately, i defaulted to my go-to scone/biscuit recipe from joy the baker but made a few changes, notably replacing the all purpose flour with white whole wheat flour and cornmeal (which means these are basically totally healthy… ha!).
i was expecting to have to tinker with this recipe a bit and try out several rounds with varying amounts of sugar, since recipes for rhubarb baked goods that i looked at had wildly varying levels of sugar (and, let’s not forget, i had no idea what rhubarb tasted like, i just knew that it’s strong and people tend to add a lot of sugar when they bake with it). given that, i figured i’d start with a conservative 2 tablespoons and then i could always increase from there in my next batch once i had established a starting point.
amazingly, these rhubarb cornmeal scones turned out basically perfectly after the first batch. i was pleasantly surprised by this, given some recent baking tribulations that have yet to see the light of day here because i got frustrated with them and abandoned the projects (for now??). but the sweetness of these scones hit that goldilocks “just right”: my husband likened them to cranberry quick bread, in that the scones are pleasantly tart.
now that i know how delicious rhubarb is, i don’t think these scones will be my last experiment with it (also, let’s be real, i still have about 2 – 3 feet of it in my fridge…). do you have any favorite rhubarb recipes that i should try? lemme know in the comments!