This recipe comes from my sweet friend, Trista.  I modified it to add the lemon juice/zest, cinnamon, and crumb topping, so if you do not have those ingredients on hand, know that it will still taste great! I like to eat these hot out of the oven with a little butter and a cold glass of milk.  Enjoy! (July 17, 2015)

Ingredients:

  • 1 c. brown sugar
  • 1 egg
  • 1 c. buttermilk  (or substitute 1 T. lemon juice with enough milk to make 1 cup.)
  • ½ c. oil
  • 2 t. vanilla
  • 1 ½ c. rhubarb, finely diced
  • If desired, add the juice and zest of one small lemon (YUM!)

1. Mix well, then add:

  • 2 ½ c. flour
  • 1 t. baking powder
  • 1 t. baking soda
  • ½ t. salt
  • 1 1/2 tsp cinnamon

2. Pour into greased or paper-lined muffin tins (or mini-loaf pan).

  • If desired, top with a oatmeal-crumb topping (made with: 1/2 c flour, 1/2 c brown sugar, 1/3 c oatmeal, and 1/4 c softened butter; combine with your hands or a fork until crumbly).

3. Bake at 350F for 20 minutes or until no indentation remains when you lightly touch tops with finger.

Rhubarb Muffins (or Bread)
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