Upside Down Rhubarb Muffins |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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UPSIDE DOWN RHUBARB MUFFINS This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Olsen Estate in Grand Prairie, Texas in 1982. Ingredients:
1 cup finely chopped rhubarb |
1/4 cup melted butter |
1/2 cup brown sugar |
1/3 cup soft butter |
1/3 cup sugar |
1 egg |
1-1/2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon nutmeg |
1/2 cup milk |
Directions:
1. Combine melted butter, rhubarb and brown sugar in a small bowl and mix well.
2. Place in 12 greased muffin cups.
3. Beat together butter, sugar and eggs until fluffy.
4. Combine flour, baking powder, salt and nutmeg.
5. Add to creamed mixture alternately with milk.
6. Stir just to moisten then spoon on top of rhubarb mixture.
7. Bake at 350 for 25 minutes.
8. Invert on cooling rack and leave pan over muffins for a few minutes so all the rhubarb runs out. Serve warm.
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