Years ago my mother used to make excellent rhubarb bars that I must make and post soon. My P.S.’s family loves to put rhubarb into coffee cakes and muffins. Rhubarb’s a “meh” fruit/weed for me but I do bake to please. My P.S. left a recipe for rhubarb coffee cake open on my kitchen computer this morning. I decided to make muffins instead.
This muffin recipe I have was one I found in the Minot Daily News on May 16th, 1987. Does that make it an heirloom recipe? I made it quite often for a few years then the recipe got lost in the depths of my recipe box. When I put all of my recipes into my computer program a few years ago it survived to breathe a new decade. Heck, a new century! It’s a recipe worth sharing.
The coffee cake recipe my P.S. left on my computer used 3 cups of dark brown sugar and that seemed like overkill. Who in the world needs that much sugar in a piece of cake? My muffin recipe only had 1 1/2 cups of brown sugar and made 24 regular sized muffins. I’d bet the coffee cake wouldn’t be cut into as many as 24 pieces, so that’s way more sugar per serving. P.S. doesn’t need to join me in my diabetic battle!
I heated the oven and went looking for ingredients. He’d cleaned the rhubarb he brought home from his folks’ house (I have a whole lot of it chopped and frozen still from last year but don’t tell him!) I pulled the frozen bag out of the freezer and removed a 2 cup bag of chopped rhubarb. I removed enough to make 1 1 /2 cups, ran cold water over it to loosen it and set it aside to drain.
I mixed the recipe’s wet ingredients in one bowl, beating it with a fork to mix the egg well.
I whisked the dry ingredients together in a large pouring pitcher, then stirred in the wet ingredients.
I placed cups into my muffin tins then poured the batter into the cups, filling them 2/3 full.
I mixed up the topping with a fork until it was crumbly then sprinkled it over my muffins with my fingers.
Cinnamon, butter and sugar? I licked my fingers off afterwards. Too good to waste!
The muffins baked for 20 minutes in the oven and were puffed and golden on top. I toothpick tested them and it came out dry. Good deal.
I set the pans on a rack to cool, then moved them to a large plastic container for storage. I was excited for my P.S. to come home and sniff his way to the muffins.
He was surprised! Also perhaps a bit disappointed that it wasn’t a big coffee cake he could cut into giant slabs for breakfast, but he’ll get over it. He can eat as many muffins as his heart desires anyway!
1/2 cup oil
2 teaspoon vanilla
1 cup buttermilk
1 1/4 cup brown sugar
2 1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups rhubarb; chopped
1 teaspoon cinnamon
1 tablespoon margarine
1/3 cup sugar
Preheat oven to 350°F. Grease 24 muffin cups or use papers.
Mix the wet ingredients together in a bowl. Whisk the dry ingredients in a
separate bowl. Stir the dry ingredients and rhubarb into the wet
Fill cups 2/3 full. Sprinkle with topping and bake 20 minutes or until
toothpick tests dry.