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Get the recipe: Baked Sticky Rhubarb Pudding. ... Get the recipe: Rhubarb Cookies. ... A luscious creamy filling surrounds sweet and tart fresh rhubarb. Get the recipe: ...
Add chopped bits into baked goods like breads and cookies, or toss into breakfast muffins or pancake batter. Dice rhubarb and mix it into refreshing big-batch cocktails or simmer down into a ...
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Add in the diced rhubarb to the batter and give 5 stirs. Stirthis just enough to evenly distribute the rhubarb bits throughout the batter. Fill your cups generously, 3/4's full or a bit more. Add yoursparkle sugar to the top and them pop them in the oven. Bake for 20 - 22 minutes until the tops are golden brown.
Bake for 50 to 60 minutes, until golden on top and a toothpick inserted in the center of a muffin comes out clean. Transfer the muffins to a rack to cool before serving.
Pre-heat your oven to 375 (F). Line your muffin tin with paper cups. Mix together the flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl and then set aside.
Carefully dollop the batter onto the rhubarb and gently spread it with an offset spatula, making sure not to press too hard or move the rhubarb. Bake for 30 minutes.
To keep rhubarb fresher for even longer, poke a few holes in the plastic produce bag containing the rhubarb, and store it in the crisper drawer of the refrigerator. Yields: 8-10 servings Prep Time ...