"Rhubarb and patience can work wonders." ~ German Proverb
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
My husband's birthday and Father's Day always come on top of each other, this year celebrating the last two weekends… had fun playing mini golf with our daughter and family at Malt-T-Melt mini golf and malt shop in Richfield last Sunday. I love how happy our pansies still look on our front step… a reminder that summer just officially arrived this week.
RECIPE OF THE WEEK
I always think of the 4th of July as the end of rhubarb season so I just had to squeeze in one more rhubarb recipe before it's too late. So many muffins have a lot of oil in them, which my body doesn't like. This recipe from REAL SIMPLE has 1/2 cup butter, but no oil. Very tender, they disappeared quickly…
BUTTERY RHUBARB MUFFINS
- 1/2 cup butter
- 2 cups flour
- 1 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 cups diced rhubarb
Heat oven to 400 degrees F. Cook 1/2 cup butter over medium-low heat until browned, about 4 minutes. Cool. Combine flour, sugar, baking powder, baking soda and salt. In a separate bowl mix the sour cream eggs, browned butter, cinnamon and vanilla. Stir into flour mixture with 2 cups diced rhubarb. Fill 12 muffin cups and bake 18-22 minutes.