We have had an interesting spring. Really warm, really cool. A lot of sun, a bit of rain. However, no snow. Last year, if you check your social page posts, we had significant snow,
I’m hoping that indicates a better year. We deserve it. I’m looking forward to more family/friend gatherings. More backyard barbeques and just more of everything good.
My rhubarb is up in good shape, I should be able to pick some for these recipes this week. Have a great week and enjoy the sunshine.
Rhubarb Muffins
1/2 cup vanilla yogurt
2 tablespoons butter, melted
2 tablespoons vegetable oil
1 egg
1 1/3 cups all-purpose flour
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup crushed sliced almonds
2 teaspoons melted butter
Directions: Preheat the oven to 350 degrees F. Grease a 12 cup muffin tin, or line with paper liners. In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended.
Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full. In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.
Rhubarb dumplings
1 (12 ounce) can refrigerated buttermilk biscuit dough
2 cups chopped fresh rhubarb
1 cup white sugar
1 cup water
1/2 cup butter, melted
1 1/4 teaspoons vanilla extract
1/4 teaspoon ground cinnamon, or to taste
Directions: Preheat the oven to 350 degrees F. Separate the biscuits in the can. Flatten each one into about a 3 inch circle. Place a generous tablespoon of chopped rhubarb in the center of each circle. Wrap the dough up around the rhubarb, and pinch to seal tightly.
Place the dumplings seam side down in a 9×13 inch baking dish. In a medium bowl, or large measuring cup, stir together the sugar, water, butter and vanilla. Pour over the dumplings in the pan. Sprinkle cinnamon over the top. Bake uncovered for 35 to 40 minutes in the preheated oven, or until biscuits are golden brown.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@outlook.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
