Serves: 5
Total Calories: 668
Yield: 12 to 15 large muffins

1 cup brown sugar, packed
1 egg, beaten
1 cup buttermilk
1/2 cup oil
2 teaspoons vanilla extract
1 1/2 cups rhubarb, diced
Optional: 1/2 cup chopped walnuts
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon butter, melted
1/2 cup sugar
1 teaspoon cinnamon

In a large bowl, combine brown sugar, egg, buttermilk, oil and vanilla; mix well. Stir in rhubarb and nuts, if using. In a separate bowl, combine flour, baking powder, baking soda and salt; stir into rhubarb mixture. Spoon into greased muffin tins, filling 2/3 full. Stir together melted butter, sugar and cinnamon; sprinkle over muffins. Bake at 350 degrees for 20 to 25 minutes.

Tip: Muffins just seem sweeter served from a create-your-own farmhouse-style muffin stand. Use household cement, found at hardware stores, to secure the bottom of a jadite teacup to the center bottom of a vintage plate. Let cement dry according to the manufacturer’s instructions. When completely dry, arrange muffins on the plate, then top with a glass cake stand lid.

Nutritional Facts:

Serves: 5
Total Calories: 668
Calories from Fat: 232

More Recipes from the Summer In the Country Cookbook:
Pancakes with Blueberry-Cinnamon Syrup
French Toast Croissants
Santa Fe Breakfast Bake
Spinach & Potato Frittata
Grandma Retha’s Rhubarb Muffins
Summer’s Best Berry Bars
Last Hurrah of Summer Peach Bread
Just Peachy Coconut Smoothie
Blueberry-Rhubarb Sauce
Nellie’s Farmgirl Egg Bake
Crustless Zucchini Pie
Girls’-Day-Out Granola
Apple-Berry Breakfast Crisp
Friendship Apple Crumpets
Aunt Emmaline’s Strawberry Muffins
Delicious “Cow Butter”
Fresh Fruit with Creamy Sauce
Spoon Bread
Ericka’s Cheese Danish
Lemon Fluff
Amy’s Orange Shake-Up
Sweet Pea’s Breakfast Blitz
Country-Style Breakfast Pizza
Herbed Salmon Omelets