Rhubarb Time!

Have I mentioned lately that I LOVE rhubarb—and that my new book, Love, Laughter, and Rhubarb is coming out on Saturday?

I know I have—but I have to share another recipe here this week in anticipation of the book’s release!

I made these muffins twice this week, first on CT Style in New Haven, Connecticut, and then with my regular crew on Mass Appeal.

I’m suggesting that you watch the CT Style version because if you watch it you’ll see my nephew Michael. Michael has been acting as my intern for the past week and a half and will be with me through the book launch on Saturday.

He has helped me pack and mail books, pick rhubarb, weed the herb garden, move stuff around to prepare the house for the big day, and of course cook and cook and cook.

I have a feeling the other high-school seniors in his class have more traditional internships (without a lot of chopping or harvesting). The internship is supposed to show him what the business life of the person he is shadowing is like, however—and my business life is basically my personal life.

I guess there are worse lessons to learn than that!

Meanwhile, I am grateful for Michael. He is a teenager, and I am a set-in-her-ways slightly older person. So we have had a few tussles over priorities. We have basically had a wonderful time, however. And I’m very proud of him.

I can’t figure out how to embed the video below so that it fits exactly on my blog—but I’m still trying to embed it. You may also watch it by clicking on this link.

Happy rhubarb season! Thanks to all of you who have ordered my book. And if you haven’t yet done so, I’ll be happy to inscribe a copy for you. Here’s how to order.

Rhubarb Sugar-Top Muffins

Ingredients:

2 cups chopped rhubarb (fairly small pieces work best)
2 tablespoons confectioner’s sugar
1/2 cup (1 stick) sweet butter
2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 eggs
sanding sugar (or regular sugar if that’s all you have) as needed

Instructions:

Preheat the oven to 350 degrees. Toss the rhubarb in the confectioner’s sugar and set it aside. Melt the butter, and set it aside as well.

In a medium bowl combine the dry ingredients. Stir in the milk and then the eggs, one at a time. Stir in the melted butter, followed by the sugared rhubarb. Use a cookie scoop or a tablespoon to spoon the batter into lined muffin tins. Sprinkle sugar generously on top.

Bake until the muffins begin to brown on top and pass the toothpick test, 20 to 25 minutes. (If you want mini muffins, they may take a little less time.) Makes 12 to 36 muffins, depending on the size of your muffin tins.

This recipe recipe may be doubled.

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One Response to “Rhubarb Time!”

  1. Pat says:

    Lucky you – to have an intern! And a new book. Congratulations.

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