Rhubarb Recipes

Rhubarb Muffins II
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup packed brown sugar
1 cup buttermilk
1 egg
1 teaspoon vanilla extract
2 1/2 cups chopped fresh rhubarb
1/2 cup chopped walnuts
Topping:
1/2 cup white sugar
2 tablespoons butter, softened

Preheat oven to 325 degrees F (165 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl, combine flour, baking soda, cinnamon and salt. Set aside. In a medium bowl, combine brown sugar, buttermilk, egg and vanilla; mix. Fold in rhubarb and walnuts. Add to flour mixture, mixing just until moist. Spoon batter into prepared paper liners. In a small bowl, blend sugar and butter and sprinkle over each muffin. Bake in preheated oven for 20 minutes, or until toothpick inserted in middle comes out clean.

Rhubarb Muffins 5
2 Cups Flour
1/3 Cup Vegetable Oil
1 Cup White Sugar
1 Teaspoon Salt
4 Teaspoons Baking Powder
1 1/2 Cups Rhubarb (frozen is suitable)
1 Egg
Break an egg in a cup, beat with fork and add milk to fill cup. Stir well and add to flour, sugar, baking powder and salt. Stir. Add oil and rhubarb. Stir until flour mixture disappears. Put in greased muffin tins. Bake 30 - 40 minutes at 350 F.

Rhubarb Muffins 6

2 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cups packed brown sugar
1/2 cup vegetable oil
1 egg
1 cup buttermilk
1 tsp vanilla
2 cups chopped rhubarb

Topping
1/2 cup packed brown sugar
1 tbsp butter, melted
1/2 tsp cinnamon

Combine flour, baking soda and salt. In a separate bow, whisk together sugar, oil, egg, buttermilk and vanilla. Pour over dry ingredients; sprinkle with rhubarb and stirr just until dry ingredients are moisted. Fill greased or paper lined muffin cups three quarters full.

Combine ingredients for topping and sprinkle over batter. Bake at 350F for 20 - 25 minutes or until tops are firm to the touch.