Rhubarb Muffins - a classic

The first spring in our home, many long years ago, we discovered all kinds of fun things growing. We'd moved in late enough in the fall that everything except the grass was brown, and nothing was blooming. We enjoyed the show as daffodils, tulips, daylilies, and even a beautiful bleeding heart bush made their appearances on the stage. Tucked into the backyard next to the garage we found rhubarb.

Since that spring, I've developed and discovered many rhubarb recipes. This one's tried and true, a regular product of my tiny kitchen. I found it in a newspaper, modified it slightly, and then started making it regularly.


Backyard Rhubarb Muffins

1 cup all-purpose flour
½ cups whole wheat flour
¾ cup brown sugar, packed
¾ teaspoon baking soda
½ teaspoon salt
1/4 cup applesauce or 1/3 cup canola or vegetable oil
1 large egg or ¼ cup egg substitute
½ cup buttermilk
1 teaspoon vanilla
1 cup fresh rhubarb, cut in ½ inch dice
Topping:
1/8 cup brown sugar, packed
1/8 cup chopped walnuts
¼ teaspoon cinnamon

Preheat the oven to 375 degrees. Coat 12 muffin cups with non-stick spray. In a mixing bowl, combine the flour, brown sugar, baking soda, and salt.
Make a hole in the center of the dry ingredients and add the oil (applesauce), egg, buttermilk, and vanilla. Mix just until dry ingredients are moistened. Fold in the rhubarb. Scoop batter into the muffin cups.
Topping; Combine the brown sugar, walnuts, and cinnamon. Sprinkle mixture over the tops of the muffins, dividing equally.
Bake for 20 to 23 minutes or just until a toothpick inserted into a muffin comes out clean and dry. Remove from oven and cool on rack. Makes twelve muffins.
Alternate topping: After cooling, drizzle with a simple powdered sugar icing.

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