(Image from Google Images)
A few years back I had the most amazing rhubarb patch in my back yard. It was well established, and there was no way I wanted that beautiful plant to go to waste. Every fall I would cut it down, chop it up, and freeze it in sandwich bags. Portioning the bags to 2 cups each made baking easy for me.
Now, before I go on, let me say–I am not an amazing baker by any stretch of the imagination. I can cook, but as far as baking goes–fail–UNTIL I got this “Rhubarb Muffin” recipe a few years back. Earlier today my friend Christy asked me to email it to her, so I decided to share it with all of you at the same time.
This recipe is so easy, yet so delicious, that it’s guaranteed to bring out the Martha in you! Bake them for your husband and he’ll be raving about you for a week–make that two!
1 1/2 cups of sugar
1/2 cup of butter
3 cups of flour
1 tsp. baking powder
2 cups of chopped rhubarb
Scoop into muffin tins (you’ll notice that the mixture is very dry–that’s normal) and press them in a little. No paper liners required.
Bake at 350 for 35 minutes.
Optional: Once in a while I’ll throw a handful of raspberries in too, if I have them around.
Thank you for our food, Dear Lord. May the gifts from our stove, be used to glorify You, blessing the hearts of family and friends through the joyful work of our hands.
You are loved by an almighty God,
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