Tag Archives: rhubarb

Cinnamon Rhubarb Muffins

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DSC_1087Today I spent some time in my kitchen baking with a seasonal favorite of mine, rhubarb! I made a sour cream rhubarb coffee cake, and I made cinnamon rhubarb muffins. Today I’ll share the recipe for the muffins with you. The idea for these muffins came across my Facebook newsfeed to be honest.

Here are the ingredients needed:

3/4 c white sugar

2 large eggs

8 tbsp. butter, melted and cooled slightly

1 tsp vanilla extract

2 c all purpose flour

2 1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp salt

1 c light sour cream

1 1/2 c 1/4 inch thick chopped rhubarb, fresh or frozen would work too

Topping: 3 tbsp. white sugar mixed with 1/2 tsp ground cinnamon

Method: Preheat oven to 400 degrees. First cream butter, sugar, eggs, sour cream and vanilla in a large mixing bowl. Next mix all dry ingredients together and mix with a spoon in a separate bowl; then gradually add dry ingredients to this wet mixture……. and mix just until combined. Fold in diced rhubarb. Batter will be thick. Spoon into 12 muffin cups, lined with a paper liner or sprayed with cooking spray. Batter should be rounded up higher than the sides of the muffin cups. Next, make the topping in a small bowl or measuring cup and spoon evenly over the muffins before baking. Bake muffins until they are golden brown, about 18-20 minutes. Transfer to a cooling rack when cool enough to handle. Makes 12 muffins. Delicious and best served warm.  DSC_1090 Above: Ready to go into the oven!

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Above: All baked and ready to eat! They rounded up nicely.

Have a great day!

Rhubarb Cake

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I am so sorry that it’s been so long since I posted last….life has been busy since I started my new travel business. It feels good to get back at the blog today though. Today I am stopping by to share a seasonal favourite of mine, something my Mom made when we were growing up and now I make it too every spring when the first rhubarb of the season is ready. Although yesterday I made it with frozen rhubarb since our winter was particularly long/late this year and the rhubarb is far from ready yet.

To make the rhubarb cake/dessert, here is what you need:

1/2 c butter or margarine

1 c white sugar

1 egg

1 c milk

1 tsp vanilla

2 c all purpose white flour

1 tsp baking soda

1/4 tsp salt

2 1/2 c chopped rhubarb

1/4 c white sugar mixed with 1 tsp cinnamon

whipped cream

To begin, combine margarine and sugar in a bowl till yellow and smooth. Next add egg and beat, then milk and vanilla and beat well. Next add dry ingredients in order given and beat well. Lastly add rhubarb and fold in.

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                                                                  Here’s what your batter will look like.

Spoon into a greased 9×13″ pan.

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Combine sugar and cinnamon and sprinkle on top of the cake.

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                                                                                Cinnamon sugar mixture.

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                                                                                     All ready for the oven.

 Bake at 350 degrees for about 40 minutes or until toothpick inserted in the center comes out clean. Serve warm with whipped cream, a delicious spring dessert. Feeds over ten people!

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                                                                                 The finished product.

Enjoy! I hope you enjoy the beautiful spring day we’re having today, the sun is shining, it’s warm finally and the birds are singing. Have a good one!