Matt and Nancy Heerema

Rhubarb extravaganza!

Since rhubarb season is drawing to a close (experts say not to cut it after the summer heat hits the 90’s) I thought I’d post my favorite new recipe this month: Grandma Stribe’s “Talk of the Town” Rhubarb Muffins. (I gave the recipe this name because Grandma was raving about this recipe and told me that her friends and neighbors just loved it :) I’m a big fan, too!)

“Talk of the Town” Rhubarb Muffins

1 egg, beaten
2 t. vanilla
1/2 c. oil
1 c. buttermilk (OR 1 T. lemon juice mixed with 1 c. milk, let sit 5 min…I used this and it worked well)

1-1/4 c. brown sugar
2-1/2 c. flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
1-1/2 c. rhubarb, finely chopped (so you get a rhubarb “kick” in each bite :))
1/2 c. nuts, chopped (optional)

Sugar topping:
1 T. butter, melted
1/3 c. sugar
1 t. cinnamon

Mix wet ingredients and add to combined dry ingredients. For sugar topping, mix sugar and cinnamon before adding melted butter. Fill 20 muffin cups and sprinkle on sugar topping. Bake at 400 degrees for 18-20 minutes, using toothpick test to determine “doneness.”

This is a great recipe to share with friends and neighbors since it makes such a big batch (20). Maybe it’ll be the talk of YOUR neighborhood soon!

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