Upside Down Rhubarb Muffins
From chefmeow 16 years ago
- 25 minutes to make
- Serves 12
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 shopping list
- 1/4 cup melted butter shopping list
- 1/2 cup brown sugar shopping list
- 1/3 cup soft butter shopping list
- 1/3 cup sugar shopping list
- 1 egg shopping list
- 1-1/2 cups flour shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon nutmeg shopping list
- 1/2 cup milk shopping list
How to make it
- Combine melted butter, rhubarb and brown sugar in a small bowl and mix well.
- Place in 12 greased muffin cups.
- Beat together butter, sugar and eggs until fluffy.
- Combine flour, baking powder, salt and nutmeg.
- Add to creamed mixture alternately with milk.
- Stir just to moisten then spoon on top of rhubarb mixture.
- Bake at 350 for 25 minutes.
- Invert on cooling rack and leave pan over muffins for a few minutes so all the rhubarb runs out. Serve warm.
People Who Like This Dish 4
- bluewaterandsand GAFFNEY, SC
- morninlite Kalamazoo, MI
- jeffsgirl Medford, OR
- gardener61 Woolwich, ME
- chefmeow Garland, TX
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The Rating
Reviewed by 2 people-
I like rhubarb and it's been awhile since I made anything using it. This recipe sounds delicious so it goes on my short list to try recipes!
bluewaterandsand
in GAFFNEY loved it
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" It was excellent "