I'm going to start taking bags of rhubarb with me when I leave the homestead and foisting them upon anyone who looks as if they might be the least bit rhubarb-needy. The gorgeous stuff is growing like gangbusters this year and I hate to see any of it go to waste.
This morning I made Rhubarb Muffins (anybody got a better name?) for breakfast by combining two recipes in my recipe box. The experiment turned out to be very good and better than the one I have been making which requires buttermilk which I sometimes don't have on hand when I want to make the muffins so I end up making something else instead. (Whew. Holy run-on sentence.)
(As these shall be called until one of you sharp-witted readers comes up with a catchier name)
1/2 cup softened butter
1-1/2 cups sugar
1/2 cup milk
1/2 teaspoon salt
2 teaspoons baking powder
2 cups flour
2-1/2 cups rhubarb, cut in small pieces
1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon (yup, just a teaspoon) melted butter
For the topping, mix ingredients together in a small bowl and set aside.
For the muffin batter, using a wooden spoon, mix all ingredients (except rhubarb and topping mixture) in order listed. Then fold the rhubarb into the muffin batter.
Fill paper lined muffin tins about three-quarters full and sprinkle some of the topping mixture onto the top of each muffin.
Bake at 375 degrees for 25-30 minutes. Makes about 16 muffins.
I really liked these because the rhubarb flavor came through. (If I'm gonna eat rhubarb, I wanna taste it!) Can you believe the un-enhanced color of those scrambled eggs? You can sure tell our laying hens have been out on green grass and chasing down bugs and worms.
As my dear husband said after breakfast this morning, "Wasn't half bad."
the quotidian (12.11.17)
8 hours ago