Description Edit

Ingredients Edit

Directions Edit

  1. Preheat oven to 400 °F.
  2. Put the rhubarb pieces in a bowl and coat with the 1/2 cup Sugar; set aside.
  3. In a large bowl, stir together flour, baking powder, and salt.
  4. Make a well in the center.
  5. In another bowl, cream butter, beat in egg until smooth, mix in milk and vanilla.
  6. Pour into well, stir lightly.
  7. Fold rhubarb into batter.
  8. Fill greased muffin cups 3/4 full.
  9. Bake 25 minutes.
  10. Note: You can substitute 1 1/2 cups of stewed rhubarb and use only 1/2 cup milk.

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