If your child came home raving about rhubarb muffins, here’s the recipe adapted from the Best of Bridge cookbooks. If they didn’t get a chance to make them May 1st, we’ll do it again June 6th.
1/2 cup sour cream or plain yogurt
1/4 cup vegetable oil
1 large egg
1 1/3 cup flour
1 cup diced rhubarb
1/2 cup brown sugar
1/2 tsp baking soda
1/4 tsp salt
Blend together sour cream, oil and egg. Set aside. In another bowl, stir remaining ingredients together and combine with first mixture. Mix just until moistened. Fill 12 large muffin cups 2/3 full. Sprinkle with a bit of brown sugar. Bake at 350 degrees for 25-30 minutes.
Trivia for you. While most things we consider vegetables are actually fruit like tomatoes, peppers and cucumbers; rhubarb is actually a vegetable.