“Wherever you go becomes a part of you somehow.” ~ Anita Desai
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, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Last Sunday was our grandson’s last Minnesota Boychoir concert of the season. Their family left saying goodbye for a 2-week camping trip to Yellowstone with other stops along the way… looking forward to hearing about their adventures!
RECIPE OF THE WEEK
Rhubarb season is almost over so I felt I had to share this recipe eagerly shared by my college roommate who is married to my husband’s cousin. Our grandson above adores anything rhubarb, so it only seemed fitting to share it this week.
CAROLYN’S RHUBARB CREAM MUFFINS
- 2 cups flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 8 tablespoons butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups rhubarb, diced 1/4″
TOPPING
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
Preheat oven to 400 degrees F. Prepare muffin pan by rubbing with oil.
Mix flour, sugar and all dry ingredients in a large bowl.
In another bowl, mix sour cream butter, eggs, vanilla. Beat well and add to dry ingredients. Don’t over-mix. Add rhubarb. Stir to combine and put in muffin cups, mounding in the center. Sprinkle each muffin with 1/2 teaspoon topping.
Bake 15-20 minutes. Remove from the oven and let rest 5 minutes in pan before serving.
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