Rhubarb muffin squares
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Brown sugar |
| ½ | cup | Sliced almonds |
| ½ | teaspoon | Cinnamon |
| 1 | cup | Buttermilk |
| ½ | cup | Wheat bran |
| 1¾ | cup | Flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ½ | cup | Butter or margarine |
| ⅔ | cup | Brown sugar |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| 2 | cups | Diced rhubarb |
Directions
1.Preheat oven to 350
2.Combine first 3 ingredients in a small bowl and set aside for use as topping
3.Combine buttermilk and wheat bran - let stand 4.Stir together flour, baking powder, soda and salt - set aside 5.Cream together the butter and brown sugar 6.Add egg and vanilla, beat well 7.Add the dry mixture to the creamed mixture alternately with buttermilk and bran mixture, mixing well after each addition 8.Stir in 1 cup diced rhubarb
9.Spoon into prepared 9 x 9" pan. Top with remaining rhubarb. Sprinkle with almond topping
10.Bake for 45 minutes
mmmmm
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 12, 1998