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Here is a recipe I have not yet tried, but soon as I get some fresh rhubarb, I plan to bake these Rhubarb Muffins! I love rhubarb. When I was a kid, my parents had a garden with plenty of rhubarb. I sometimes would pull a stalk, and if there was dirt, I would wipe it off and then eat it right then! Sometimes I would go into the house to get some sugar to dip the rhubarb in. Now, being older and wiser, I would rinse the rhubarb off with water…
This recipe makes 1 1/2 dozen muffins, so you will need two muffins pans, or bake it in batches. You can use fresh or frozen rhubarb. If using fresh, be sure to read tips at the end of the recipe.
RHUBARB MUFFINS
Makes 18 muffins
■ 1/2 cup butter, softened
■ 1 cup brown sugar, packed
■ 1/2 cup white sugar
■ 1 lg egg, room temp
■ 2 cups flour
■ 1 tsp baking powder
■ 1/2 tsp baking soda
■ 1/8 tsp salt
■ 1 cup sour cream
■ 3 cups chopped rhubarb
Topping:
■ 1/2 cup chopped pecans
■ 1/4 cup brown sugar
■ 1 tsp cinnamon
■ 1 Tbsp cold butter
Preheat the oven to 350 degrees. in a large bowl, cream the butter, brown sugar and white sugar until light and fluffy, about 5 to 7 minutes. Beat in the egg. Combine the dry ingredients, add slowly to the cream mixture alternating with the sour cream, beating well after each addition. Fold in the rhubarb.
Fill paper lined or greased muffin cups about 3/4 full. Combine the topping ingredients, sprinkle on top of the batter. Bake for 22 to 25 minutes, until a toothpick inserted into the center comes out clean.
Cool in the pans for 5 minutes. Remove muffins from pans to a wire rack.
These muffins are best served warm. The best way to store these muffins is to place them into an airtight container lined with paper towels. They will keep for up to 3 days at room temp, or longer if stored in the refrigerator.
If you are using frozen rhubarb, thaw it in a colander, allowing any excess liquid to drain, but do not press down to squeeze the liquid out.
As I do not care much for nuts, I plan to make a streusel topping like this one: mix 1 cup sugar, 2/3 cup flour and 1 tsp cinnamon. Cut in 1/2 cup cold butter and sprinkle over batter.
Here is another suggestion: Use 1 1/2 rhubarb and 1 1/2 cups strawberries for a sweeter muffin.
If you have a recipe to share, please send to [email protected] or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks, and Happy Cooking!
