Rhubarb Nut Muffins

I am going to do this week with Rhubarb recipes. Sue really doesn’t care for it and my family is fond of it.

This is a very versatile fruit. I often wonder which pioneer woman decided to pick the sour stalks and use them as a dessert for her family. Rhubarb is quite sour just as picked and does require a fair amount of sugar or other sweetener. Our favorite way to eat it is pie but here is a muffin recipe from a old cookbook of mine. Most older cookbooks have recipes for rhubarb used as muffins, crisps and just cooked.

Rhubarb Nut Muffins

1-1/2 cups all-purpose flour

3/4 cup packed brown sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1/3 cup vegetable oil

1/2 cup buttermilk

1 teaspoon vanilla extract

1 cup diced fresh or frozen rhubarb

1/2 cup chopped pecans or other unsalted nuts

TOPPING:

1/4 cup packed brown sugar

1/2 cup chopped pecans or other unsalted nuts

1/2 teaspoon ground cinnamon

Directions

In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, oil, buttermilk and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and pecans.

Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: about 10 to 12 muffins.

I got a easy 12 muffins, but my pans are quite old and might be a little smaller than the new ones

Happy Birthday to Myrna