Tis the season for rhubarb everything!
This is my favourite recipe for rhubarb muffins. I found it online at Rhuby Tuesday's.
And I must include my favourite and everyone else who eats it when I make it, recipe for
Rhubarb cake from my maternal Gramma :)
'Rhuby Tuesday's' Sour Cream Rhubarb Muffins
- 2 Cups Flour
- 3/4 cup Sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
Whisk together dry ingredients in a large mixing bowl.
In a separate bowl whisk together until smooth:
- 1 cup sour cream
- 8 tbsp melted butter
- 2 large eggs
- 1 tsp vanilla
Add the wet ingredients into the dry mixture and stir gently until just moistened. Do NOT overmix!
Fold in:
- 1 1/2 cups of fresh finely chopped rhubarb
Line a muffin tin with 12 large baking cups and fill with batter. Sprinkle each cup with the topping:
- 3 tbsp sugar mixed with 1/2 tsp cinnamon
Place in a preheated oven at 400 degrees F and bake for 18-20 minutes
Grammas Rhubarb Cake
Cream Together in a Large Bowl
- 1\2 cup butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
Combine in a large measuring cup
- 2 cup flour
- 1 tsp Baking Soda
- 1\2 tsp salt
- Pinch of nutmeg or to taste
Alternately add the flour mix and 1 cup buttermilk to the creamed mixture in the big bowl. Then add 2 cups chopped rhubarb. After you pour it into a baking dish sprinkle the top with some cinnamon sugar. I mean, everybody has a little shaker of it in their cupboard right? For yummy cinnamon toast!. If not, what are you waiting for!
Cook at 350 F for approx 35 mins or until a toothpick comes out clean :)
You can make your own buttermilk by adding 1 tsp of lemon juice to the measuring cup and then filling it with ordinary milk ;)
Make your piece of cake extra special by putting it in a bowl and pouring some cream over the top and then sprinkling a little cinnamon sugar over it. Talk about comfort food! I remember my Gramma making this for us when I was just a young one.
Enjoy!