Advertisement
YOU ARE HERE: LAT HomeCollections

Rhubarb in a Muffin

May 09, 1991|DONNA DEANE

One of my favorite spring foods is rhubarb, which is now available in markets. It's one of those vegetables that most people think of as a fruit.

When selecting rhubarb look for bright-red or pink stalks that have fresh-looking leaves and crisp stalks. (Rhubarb leaves are poisonous, so be sure to discard them.) Rhubarb may be stored in the refrigerator for up to one week.

Rhubarb may be prepared in many ways. Among the most common are stewed rhubarb or rhubarb pie. We decided to try rhubarb in a muffin. The tartness of the rhubarb is softened by the sweetness of the brown sugar. The sour cream makes for a tender muffin.

These muffins are prepared in much the same way as you would make a cake. First the butter is creamed with brown sugar, then eggs are beaten in one at a time; finally the dry ingredients are folded in alternately with the sour cream. Before the ingredients are totally blended the rhubarb is added. This helps to prevent overmixing, which may result in tough muffins with tunnels. The brown sugar and butter topping add additional sweetness and crunch to the muffin.

RHUBARB MUFFINS

Rhubarb stalks to measure 2 cups minced

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup plus 1 tablespoon butter

1 1/3 cups light brown sugar, packed

2 eggs

1 teaspoon vanilla

1 cup sour cream

Wash rhubarb stalks, remove any leaves and discard. Cut off tough ends. Cut stalks lengthwise in strips and mince to measure 2 cups.

Combine flour, baking powder, baking soda and salt in small bowl. Stir until well mixed.

Cream 1/2 cup butter in mixer bowl until light. Add 1 cup brown sugar, beating until fluffy. Beat in eggs, 1 at time, then vanilla, until blended. Alternately mix in dry ingredients and sour cream until almost blended. Add rhubarb and mix until blended. Divide batter into greased 16 medium muffin cups.

Combine remaining 1/3 cup brown sugar and 1 tablespoon butter until blended. Sprinkle over muffins. Bake at 350 degrees 15 to 20 minutes or until muffins test done in center. Remove to wire rack to cool. Makes 16 muffins.

Advertisement
Los Angeles Times Articles
|
|
|