Posted by Grandma Jeanne on January 19, 2008
3 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 cups diced fresh or frozen rhubarb
1 cup chopped nuts (walnuts or pecans)
Topping
1/4 cup packed brown sugar
1/4 cup chopped nuts
1/2 teaspoon ground cinnamon
In a large bowl, combine the flour, brown sugar, baking soda, and salt.
In a small bowl, beat the eggs, buttermilk, oil, and vanilla.
Stir into dry ingredients just until moistened.
Fold in rhubarb and nuts.
Fill greased or paper-lined muffin cups 3/4 full.
Bake at 375 degrees for 18 to 20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks.
Serve warm.
20 muffins
Posted by Grandma Jeanne on January 31, 2007
1 cup sugar
3 eggs (yolks for pie)
1/2 cream or 1/2 & 1/2
2 or 3 cups rhubarb
3 tablespoons flour
1/4 teaspoon cinnamon
Mix well.
Put in unbaked pie crust.
Bake at 350 degrees.
Meringue:
3 egg whites
pinch of salt
9 tablespoons sugar
Posted by Grandma Jeanne on December 17, 2006
2-1/2 cups flour
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
1-1/4 cup packed brown sugar
1/2 cup oil
1 egg
1 teaspoon vanilla
3/4 cup buttermilk
1-1/2 cup diced rhubarb
Chopped nuts
Sugar
Cinnamon
Butter, melted
Mix flour, brown sugar, soda, baking powder, and salt together.
Add oil, slightly beaten egg, and 3/4 cup buttermilk.
Stir in 1-1/2 cup diced rhubarb and some chopped nuts.
Fill muffin tins 2/3 full.
Sprinkle with a mixture of granulated sugar and cinnamon.
Dribble a little melted butter over the top.
Bake at 375 degrees for 15 to 20 minutes.
Makes 20 muffins.
Posted by Grandma Jeanne on August 15, 2006
Rhubarb was so plentiful when I lived in Minnesota. We don’t have it in Texas, so this recipe really makes me hungry for it!
5 cups rhubarb
4 cups sugar
1 package – any flavor Jello
Boil rhubarb and sugar for 10 minutes.
Remove from heat, and add Jello.
Stir until Jello is dissolved.
Place in jars and seal.
Posted by Grandma Jeanne on December 5, 2005
Mix the following until crumbly, and press half into a 9 inch x 9 inch pan.
1 cup brown sugar
1 cup flour
3/4 cup quick cooking oatmeal
1/2 cup melted butter
1 teaspoon cinnamon
Cover with 4 cups diced rhubarb.
In saucepan, mix:
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
1 cup sugar
Cook over medium heat until thick and clear. Then pour over rhubarb.
Sprinkle remaining crumbly mixture on top.
Bake at 350 degrees for one hour.
