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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is one of the ways I use the rhubarb that grows abundantly here. I know people like this recipe, because I've been asked many times for it. Ingredients:
3/4 cup packed brown sugar |
1/2 cup buttermilk |
1/3 cup canola oil |
1 egg, beaten |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup diced rhubarb |
1/2 cup chopped nuts |
topping: |
1/4 cup packed brown sugar |
1/4 cup chopped nuts |
1/2 teaspoon ground cinnamon |
Directions:
1. In a small bowl, combine brown sugar, buttermilk, oil, egg and vanilla. Set aside.
2. In a small bowl, combine the flour, baking soda and salt. Add egg mixture; stir just until combined. Stir in rhubarb and nuts. Spoon into 12 greased muffin cups. Combine the topping ingredients; sprinkle over muffins. Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean. Yield: 1 dozen.
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