Embedded Files
Batter
2 1/2 cups all purpose flour1 tsp baking soda
1/2 tsp salt
1 1/4 cup brown sugar
1/2 cup vegetable oil
1 egg
1 cup buttermilk
1 tsp vanilla
2 cups chopped rhubarb
Topping
1/2 cup brown sugar
1 tbsp butter, melted
1/2 tsp cinnamon
Preparation
In large bowl, combine flour, baking soda, and salt.
In separate bowl, blend sugar with oil; whisk in egg, buttermilk, and vanilla.
Stir this mixture into dry ingredients with rhubarb just until flour is incorporated.
Spoon into greased or paper-lined muffin tins, filling three-quarters full, or spoon into two greased 8' x 4" pans.
Combine sugar, butter, and cinnamon; sprinkle over batter.
Bake in 350F (180C) oven for 20 to 25 minutes for muffins, 40 to 45 minutes for loaves, or until cake tester inserted into centre comes out clean.
Let cool in pans for 10 minutes before removing to let cool completely.
Page updated
Google Sites
Report abuse