Rhubarb, what is rhubarb exactly? I’ve asked myself this dozens of times and to be honest, I still don’t have the answer. I asked a bunch of my friends on Twitter and they said it’s a tart veggie, but it’s used almost like a fruit it pies, jams and muffins and such. *humph* I still don’t know about this rhubarb.
I brought them to class today and EVERYONE was surprised and delighted that they were made with rhubarb and were a big hit!! They ooooh and awwwwed and said they were delish!! (Especially the frosting!)
My mom emailed me this recipe for a yummy rhubarb recipe. It’s not a cupcake, but it still looks good!! I can’t wait to try it!
“Crumbly-Topped Rhubarb” by Nancy Jimerson
3 c Young Rhubarb, unpeeled and diced
1T Unbleached Flour
1/2 c Granulated Sugar
1 t Cinnamon
1/8 t Salt
1 T Water
6 T Butter
6 T Unbleached Flour
1/2 c Brown Sugar, Firmly Packed
1/2 c Rolled Oats; Quick Cooking Oatmeal
Preheat oven to 350 Degrees F.
In a 10x6x2 in baking dish, combine the first 6 ingredients.
Cream the butter with the flour and brown sugar.
Stir in the oats.
Sprinkle over the rhubarb.
Bake in a moderate oven for 40 minutes or until the rhubarb is tender and the top is brown.