Grandma Retha’s Rhubarb Muffins

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

This Grandma Retha’s Rhubarb Muffins recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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