Rhubarb Sticky Muffins

Rhubarb Sticky Muffins

If you haven’t noticed, I kinda nominated May as muffin moth! They come ins such a wide variety. Are perfect for any season, anytime of the day! My rhubarb plant is ripe for the picking and I’ve already made some fresh Rhubarb Torte for my family. I will be cutting freezing some soon so we will have some to enjoy all year long. I love this Sticky Rhubarb Muffin recipe because it is a little out of the normal, where the rhubarb is usually mixed in, this recipe has the rhubarb on the bottom. So, when you dump the muffins out of the pan the rhubarb is dripping down over the muffins! An ooey, gooey delight 🙂

Rhubarb Sticky Muffins

1 c. finely chopped rhubarb

1/4 c. butter

½ c. brown sugar

1/3 c. butter

1/3 c. sugar

1 egg

1-½ c. flour

2 tsp. baking powder

½ tsp. salt

½ tsp. nutmeg

½ c. milk

 

Preheat oven to 350°. Combine rhubarb, ¼ cup butter and brown sugar in a small bowl. Mix with fork until well blended. Spoon mixture evenly into bottom of 12 large greased muffin cups. Beat 1/3 cup butter, sugar and egg until fluffy. Sift flour, baking powder, slat and nutmeg together; add to butter mixture, alternately with milk. Stir just till blended. Spoon this mixture over the rhubarb in the muffin cups. Bake at 350 ° for 20 – 25 minutes or until nicely browned. Invert muffin pan on rack and leave until the rhubarb juices flow through. Serve warm.

 

Mic-Tip

– When a recipe calls for packed brown sugar, fill the correct size measuring cup with sugar and use one cup size smaller to pack the brown sugar into its cup.

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