Monday, April 13, 2015


My rhubarb plants are beginning the season with new growth, which means that in no time at all I'll have a fresh harvest of rhubarb.  The thing is, though, I still have rhubarb in the freezer from last year that needs to be used up!  With that in mind (and, of course, with my unlimited craving for sweets), I decided to make:

*  1-1/4 cups finely crushed graham crackers (1 sleeve of crackers)
*  1 cup flour
*  1/2 cup packed brown sugar
*  1 teaspoon baking powder
*  1/2 teaspoon baking soda
*  1/4 teaspoon salt
*  1 egg, beaten
*  1/2 cup buttermilk (see note below)
*  1/3 cup canola oil
*  3/4 cup chopped rhubarb (okay to add frozen)
*  1/3 cup shredded sweetened coconut  
    Preheat oven to 375┬║.  Coat muffin cups with cooking spray or line with paper baking cups.
    Whisk together cracker crumbs, flour, brown sugar, baking powder, baking soda, and salt.  In a small bowl, stir together the egg, buttermilk, and oil.  Add to dry ingredients and stir until just moistened.  Fold in rhubarb and coconut.  Fill muffin cups two-thirds full.  Bake for 18 to 20 minutes, until golden.

As you can see, it would be hard to find a simpler recipe!  These turned out light, moist and delicious.  They also held up well in the refrigerator.

Note:  Buttermilk substitute = Put 1/2 tablespoon of white vinegar or lemon juice in a 1/2 cup measure.  Add milk to fill 1/2 cup.  Let stand for 5 minutes before using.

Source:  Rhubarb Renaissance by Kim Ode

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