Rhubarb Muffins

Since it is rhubarb season I thought I would share my recipe for Rhubarb Muffins. I have made them several times and they are always very tasty. So here you go:

Nutty Rhubarb Muffins
3/4 cup packed brown sugar
1/2 cup buttermilk
1/3 cup vegetable oil (I use Olive Oil)
1 egg, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup diced rhubarb
1/2 cup chopped nuts
 Topping:
1/4 cup packed brown sugar
1/4 cup chopped nuts
1/2 teaspoon ground cinnamon

In a small mixing bowl, combine brown sugar, buttermilk, oil, egg and vanilla; mix well. Set aside. In a medium mixing bowl, combine flour, baking soda and salt. Add egg mixture; stir just until combined. Fold in rhubarb and nuts. Spoon the batter into 12 greased or lined muffin cups. Mix together topping ingredients; sprinkle over tops of muffins.
Bake at 375 for 20 minutes or until muffins test done.
Yield: 1 dozen


Another recipe I like to make with rhubarb is Rhubarb Crisp so here is the recipe for that:

Rhubarb Crisp 
1 cup flour
3/4 cup oatmeal
1 cup brown sugar
1/2 cup melted butter
1 teaspoon cinnamon

4 cups diced rhubarb

1 cup sugar
1 tablespoon cornstarch
1 cup water
1 teaspoon vanilla

Mix first 5 ingredients together until crumbly. Press half into greased 9x13 pan. Add rhubarb. Combine sugar and cornstarch in a small sauce pan, mix in water gradually, cook over low heat, stirring constantly until clear and thick. Stir in Vanilla. Pour over rhubarb. Top with the rest of the crumbs.
Bake at 350 for one hour.

Enjoy
Sharon