Rhubarb muffins. Some for breakfast and some for the freezer for summer entertaining.
Although I didn’t go to Lanesboro, MN‘s Rhubarb Festival this weekend, I did make two rhubarb dishes this weekend! Yesterday I made a Rhubarb Crumble for a beautiful summer evening “dinner on the deck” and this morning I made another batch of Rhubarb Muffins. I love these muffins. I made a batch on Tuesday to bring to work to share, so these are for me and my freezer. I have more buttermilk and more rhubarb in the freezer so maybe I’ll look for another recipe to try!
Do you have a favorite rhubarb recipe or way to eat rhubarb? Where do you get your rhubarb? From the farmer’s market, your own patch, or from the kindness of friends?
The weather was beautiful this weekend – absolutely perfect – so I accomplished a little reading outside. I finally finished April’s O Magazine and started May’s. I gotta catch up. I also have been reading on the iPad a library book. It’ll expire Friday so I’ll have to get busy! It’s a little difficult to read outdoors on the iPad. Any hints for that? I will need to look into accessories to see if there is anything that will help other than changing the settings.
Any hints on the iPad2 and reading outside?
Well, off to read! But I’ll share my muffin recipe first!
Yummy Rhubarb Muffins
Mix together: 1 1/2 cups Brown Sugar; 1/2 cup oil; 1 egg; 2 tsp vanilla; 1 cup buttermilk. Beat well.
Add: 2 1/2 cups flour; 1 tsp soda; 1 tsp salt; 1 tsp baking powder.
Stir in 1 1/2 cups finely cut rhubarb and fill muffin tins. Sprinkle with sugar and cinnamon mixture (1/3 cup:1tsp) before baking.
Bake 400 degrees for 15-20 minutes.
*I usually use two cups frozen rhubarb and add a little baking time.