Preparation:
1. Preheat the oven to 400 degrees. 2. Put the rhubarb pieces in a bowl and coat with the 1/2 cup sugar; set aside. 3. In a large bowl, stir together flour, baking powder, and salt. Make a well in the center. 4. In another bowl, cream butter, beat in egg until smooth, mix in milk and vanilla. 5. Pour into well, stir lightly. Fold rhubarb into batter. 6. Fill greased muffin cups 3/4 full. Bake 25 minutes.
Notes: Tried on March 28, 1999. Mom really likes these as they are not overly sweet. You can substitute 1 1/2 cups of stewed rhubarb and use only 1/2 cup milk. Use butter which creams better than margarine. The butter/milk mixture will be lumpy, but it doesn't seem to matter. I would fill the muffin tins up to the top to make them rise up over the top a crispy to |
