I know this is better for early summer, but just in case you fired some of that rhubarb into the freezer........

Tracey L. Newmarket, Ontario, Canada


1/4 cup cold butter or marg. 1/2 cup packed brown sugar 1 cup chopped fresh or frozen rhubarb, thawed

Batter: 1/3 cup butter or margarine, softened 1/3 cup sugar 1 egg 1 1/2 cups all-purpose flour 2 tsp. baking powder 1/2 tsp salt 1/4 tsp ground nutmeg 1/2 cup milk In a bowl, cut butter into brown sugar until crumbly. Stir in rhubarb. Spoon evenly into 12 well-greased muffin cups; set aside. In a mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk. Spoon over rhubarb mixture, filling cups three-fourths full. Bake at 350* fro 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before inverting onto a serving plate. Serve warm. Yield: 1 dozen.

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