"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Rhubarb Muffins Recipe

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This recipe for Rhubarb Muffins, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Prink
Added: Sunday, November 1, 2009


1 egg
1-1/4 c. brown sugar
1 c. buttermilk
1/2 c. vegetable oil
2 tsp. vanilla
2-1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1-1/2 c. diced fresh rhubarb
1/2 c. chopped walnuts

1/3 c. sugar
1 tsp. ground cinnamon
1 tsp. butter, melted

In a mixing bowl, beat egg. Add brown sugar, buttermilk, oil and vanilla; beat for 1 minute. Combine dry ingredients; stir into sugar mixture just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffins cups 3/4 full. Combine topping ingredients; sprinkle over muffins. Bake at 375 for 20 - 25 minutes.

Number Of Servings:
Number Of Servings:
1 dozen




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