Rhubarb Muffin Recipe

Well Clarissa and I have been baking up a storm lately. We got tons of rhubarb from Cindi.

We were going to make rhubarb syrup for Iced tea..and messed it up. We cooked it to long an it was more like a rhubarb sauce. I thought I could maybe poor it over some chicken and cook it? But then decided to make muffins with it..and just kind of go with the flow. We have been baking long enough we feel comfortable flying by the seat of our pants..and they turned out YUMMY!

So here is what we did.

Mush syrup/jam??

1 cup of sugar

1 cup of water

2 cups of rhubard chopped.

simmer in pan until it’s all mush and has consitancy of applesauce.

When it’s cool put it in a mixing bowl with a stick of butter, teaspoon of Vanilla, tablespoon of cinnamon, 2 eggs, half a cup of vegetable oil mix and then add half a cup of sugar, teaspoon of baking soda, tablespoon of baking powder, teaspoon of salt, 2 cups of chopped rhubarb and about 3 cups of flour…you may have to add a bit more..depending on how moist the mix is…one of the batches we had to add 4 cups. ( i think it all depends on the rhubarb sauce)

then we baked them in muffin tins and also mini loaves. YUMMY!