Spring is in the air and the rhubarb brings back childhood memories of picking rhubarb from my Mom’s garden. Clean it and sprinkle a little sugar on it and eat it raw or try Mom’s great rhubarb muffin recipe.

                      Rhubarb Muffins

3/4 c. brown sugar

1/2 c. cooking oil

1 egg

1/2 c. Buttermilk

1 tsp vanilla

1 1/2 c flour

1/2 tsp salt

1/2 tsp baking soda

1 c. finely-chopped rhubarb

Topping:

1/4 brown sugar        1/2 tsp cinnamon

Combine first 5 ingredients. Mix well. Sift flour, salt, and baking soda into first mixture. Add Rhbarb. Put in miffin cups.

Topping: Mix b. sugar and cinnamon. Sprinkle on batter.

Bake at 325 for 30 minutes. Yield: 12 muffins

Let’s share childhood memories from back ~in~ time in the good old days with a wonderful night’s stay at Back ~Inn~ Time in Greenfield. www.backinntimebb.com

Ruth The Innkeeper