Ingredients
1 cup rhubarb, finely chopped
14 cup butter, melted
12 cup brown sugar, packed
13 cup sugar
1 egg
1 12 cups flour
2 teaspoons baking powder
12 teaspoon salt
12 teaspoon nutmeg
12 cup milk
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
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Slotted spoons for traditional absinthe sugar drip ritual
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Slotted spoons for traditional absinthe sugar drip ritual
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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combine rhubarb, melted butter and brown sugar in a small bowl. divide amongst 12 greased muffin cups. beat together butter, sugar and egg until fluffy. combine flour, baking powder, salt and nutmeg and add to creamed mixture alternately with milk. stir just to moisten. spoon into muffin cups, on top of rhubarb mixture. bake at 350 degrees fahrenheit for 20 to 25 minutes. invert on cooling rack and leave pan over muffins for a few minutes so all rhubarb moisture runs out. serve warm.