Tasty Tuesday

 Mom finally got around to picking a couple of stalks of rhubarb from our back yard.  The intermutts say that color has nothing to do with the harvest.  The stalks do not have to be red.   You wait until the stalks are 8-10 inches long.

She decided to make rhubarb muffins:

• 1 cup milk 
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 ½ cups brown sugar
• ⅔ cup vegetable oil
• 1 egg
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 ½ cups chopped rhubarb
• ½ cup chopped walnuts
• ¼ cup brown sugar
• ½ teaspoon ground cinnamon
• 1 tablespoon butter, melted

Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.

Step 2

In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.

Step 3

In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.

Step 4

Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

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We cut the recipe in half to make the muffins.   We didn't have walnuts.  Mom has mixed nuts so we used what we had - almonds, cashews and pistachios.  

Mom decided not to add the topping before baking.  

Of course, I needed to tasteTest!

Out of the oven after 35 minutes and ready to eat~~

The muffins are wonderful and we will make them again and next time, we will be adding the topping. 

Happy Tuesday, everybuddy!

Love ya lots♥

Molly