Batter:
mix together
1 1/2 cups Brown sugar
2/3 cups vegetable oil (I used apple sauce)
1 large egg
1 tsp vanilla
Then add
1 cup buttermilk (1 cup milk with 1 Tbsp lemon juice)
2 1/2 cups flour
pinch of salt
1/2 tsp cinnamon
1 tsp soda
mix together
then add
1 1/2 cups fresh or frozen rhubarb
Put into muffin tins.
Top with Struessel
1 tsp butter
1/3 cup white sugar
1/2 tsp cinnamon
1/2 cup nut meats (I used rolled oats instead)
Bake at 350F until toothpick comes out clean. ~30 minutes.
Makes ~16 muffins
Oh, I just love rhubarb and I bet these are fabulous. Where did you find rhubarb at this time of year? I saw that you had also posted fried green tomatoes. What a clever recipe for them. We have a ton of them right now and I was thinking it would be fun to try them sometime. I had them once in Charleston, SC and they were served with a garlic mayo - killer. I would go back just to have them again.
ReplyDeleteWe always freeze some rhubarb to use later in the season.
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