Ingredients:  

  • 1 ¼ cups packed Brown Sugar
  • ½ cup Almond, Apricot, Canola or Corn Oil
  • 1 Egg
  • 1 teaspoon Vanilla Extract (not imitation)
  • 1 cup Buttermilk
  • 3 cups fresh, chopped Rhubarb Stalk
  • ½ cup chopped Almonds
  • 2 ½ cups unsifted Spelt Flour
  • 1 teaspoon Aluminum-Free Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Celtic Sea Salt

In a mixer bowl combine brown sugar, oil, egg and vanilla extract; beat until well blended. Stir in buttermilk, rhubarb and nuts. Combine flour, baking powder, soda and salt. Add all at once to rhubarb mixture; stir just until mixed. Fill greased muffin pans two-thirds full. Apply topping (below). 

Topping

  • 1/3 cup Cane Sugar
  • 1 ½ teaspoons Cinnamon
  • 1 tablespoon melted Butter 

Combine sugar, cinnamon and butter. Sprinkle over muffins, pressing gently into batter. Sometimes I add a handful of oatmeal to the topping and instead of making muffins, I pour the batter into a greased pan and top with the topping to make a rhubarb cake, cobbler or crumble

Bake at 400 degrees for 20 minutes or until muffins test done.

Makes about 2 dozen muffins. They freeze well. 

Tip: Don’t have Buttermilk? Add a tablespoon of lemon juice to the cup and bring the volume up to one cup. The milk should curdle.