Rhubarb muffins or loaves
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1¼ | cup | Packed brown sugar |
| ½ | cup | Vegetable oil |
| ½ | cup | Packed brown sugar |
| 1 | tablespoon | Butter melted |
| 1 | each | Egg |
| 1 | cup | Buttermilk |
| 1 | teaspoon | Vanilla |
| 2 | cups | Chopped rhubarb |
| ½ | teaspoon | Cinnamon |
Directions
TOPPING
In large bowl combine flour baking soda and salt. In another bowl blend sugar with oil. Whisk in egg buttermilk and vanilla. Stir into dry ingredients along with rhubarb just until flour in mixed in.
Spoon into greased muffin tins or spoon into two loaf pans.
Topping: Combine sugar butter and cinnamon and sprinkle over batter.
Bake at 350 for 20 minutes for the muffins or 40 to 45 minutes for the loaves From Canadian Living May 1993 Submitted By ELEANOR MURRAY On 05-05-95