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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| light brown sugar (packed): 1 1/4 cups (packed) |
| vegetable oil: 1/2 cup |
| eggs: 1 |
| buttermilk: 1 cup |
| vanilla extract: 1 tsp |
| rhubarb (chopped): 2 cups (chopped) |
| light brown sugar (packed): 1/2 cup (packed) |
| salted butter: 1 Tbl (melted) |
| ground cinnamon: 1/2 tsp |
Rhubarb Muffins or Loaves
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
2 serving(s)
Tags
- In large bowl, combine flour, baking soda and salt.
- In separate bowl, blend sugar with oil; whisk in egg, buttermilk and vanilla.
- Stir into dry ingredients along with rhubarb just until flour is incorporated.
- Spoon into greased or paper-lined muffin tins, filling 3/4 full or spoon into two greased 8 by 4-inch loaf pans.
- TOPPING: Combine sugar, butter and cinnamon; sprinkle over batter.
- Bake in 350 degrees F.
- oven for 20 to 25 minutes for muffins, 40 to 45 minutes for loaves, or until cake tester inserted into center comes out clean.
- Let cool in pans for 10 minutes before removing to let cool completely.