Prep 10 mins
Cook 18 mins
Here is another recipe that will help me use all my frozen packages of rhubarb. Since my family loves muffins this should work wonderfully.
- 2 1⁄2 cups all-purpose flour
- 1 1⁄2 cups packed brown sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 egg, lightly beaten
- 1 cup buttermilk
- 2⁄3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups finely chopped rhubarb
- 1⁄2 cup sugar
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 2 teaspoons ground cinnamon
- In a large bowl, combine the first five ingredients.
- Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened.
- Fold in rhubarb, fill greased or paper lined muffin cups half full.
- Combine topping ingredients; sprinkle over each muffin.
- Bake at 375 degrees for 16-18 minutes or until muffins test done.
I used 1 cup of brown sugar, not packed. I used 1/3 cup oil and 1/3 cup plain yogurt. The texture is great, it makes light muffins. I added another 5 minutes of cooking. I didn't do the topping. I made 12 muffins like you see on my photo. Thanks Charlotte :) Made for Market tag game
I'm not wild about rhubarb, but I hated to let it go to waste. This recipe is really good and an excellent way to eat that prolific rhubarb! Even my super picky husband likes em! I have made them twice now and so I can offer the following hints: 1)the batter will be stiff, don't worry about it, the rhubarb moistens it back up 2) you may want to fill the muffin cups 2/3 full, only half was skimpy...we like a full muffin! 3) I now double the stuesel topping and I add 1/2 teaspoon maple flavoring...mmmm) 4)lastly, and most importantly...make more than you think you need...they go fast! They freeze well too, but mine never seem to make it there!
hi i also have large amounts of rhubarb and this is a nice addition to my rotation of muffins that i bake on a regulaur basis thanks for posting