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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Kathleen Smith of Pittsburgh, Pennsylvania says: âMy father has a rhubarb plant and gives me some every spring. Some of it I stew for him, but I always save some for a new recipe. This is one of the tastiest I've tried.â Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 cup plus 1-1/2 teaspoons sugar, divided |
3 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
2 eggs |
1/2 cup buttermilk |
1/4 cup canola oil |
1 tablespoon grated lemon peel |
1-3/4 cups sliced fresh or frozen rhubarb |
Directions:
1. In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger. In a small bowl, combine the eggs, buttermilk, oil and lemon peel. Stir into dry ingredients just until moistened. Fold in rhubarb.
2. Fill paper-lined muffin cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
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