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Phantom Rhubarb Muffins

tray of muffins with rhubarb

 Phantom rhubarb muffins - phantom rhubarb muffins

I’ve been cooking from the Best of Bridge cookbook series since I was a kid – and it was recently announced that a couple of my besties and I will be taking over the next in the series – an honour I never would have dreamed of.

And so over the course of the spring I’ve had original Bridge books at the took of my cookbook pile, and there has been more talk of favourite recipes. I had lunch with the Bridge ladies last month, and they served Phantom Rhubarb Muffins with their coffee – a recipe I wasn’t familiar with, but have since discovered people in Alberta know well. It’s a good basic recipe, and a great way to use up rhubarb – I happened to have a few blueberries in the bottom of the basket, so tossed them in too – it’s a delicious combination.

(Why phantom? Original Bridge lady Mary Halpen says it’s because when they first made them, they were so good they disappeared from the plate.)


Phantom Rhubarb Muffins


1 1/3 cups all-purpose flour

2/3 cup packed brown sugar

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup plain yogurt or sour cream

1/4 cup canola oil

1 large egg

1 cup chopped rhubarb (or any fresh berries or other fruit)

Pecan topping:

1/4 cup chopped pecans

3 Tbsp. brown sugar

2 tsp. butter. melted

pinch cinnamon


Preheat the oven to 375F.

In a large bowl, stir together the flour, brown sugar, baking soda and salt. In a smaller bowl, whisk together the yogurt, oil and egg. Add to the dry ingredients and stir until almost combined; add the rhubarb and stir just until blended.

Divide between 8-10 paper-lined muffin tins. In a small bowl, stir together the pecans, brown sugar, butter and cinnamon and sprinkle a bit over each muffin.

Bake for 20-25 minutes, until golden and springy to the touch. Makes 8-10 muffins.

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