Main Page

Rhubarb Muffin Squares

. . . it's a muffin on the bottom with a topping of rhubarb and almonds.

Imperial	Ingredient	Metric
1/3 cup	brown sugar	75 mL
1/2 cup	sliced almonds	125 mL
1/2 tsp.	cinnamon	2 mL
1 cup	buttermilk*	250 mL
1/2 cup	ROGERS WHEAT BRAN	125 mL
1 3/4 cups	ROGERS NO ADDITIVE / ALL PURPOSE FLOUR	425 mL
1 tsp.	baking powder	5 mL
1 tsp.	baking soda	5 mL
1/4 tsp.	salt	1 mL
1/2 cup	butter or margarine	125 mL
2/3 cup	brown sugar	150 mL
1	egg	1
1 tsp.	vanilla	5 mL
2 cups	diced rhubarb, divided	500 mL

Preheat oven to 350°F (180°C).

Combine the first three ingredients in a small bowl and set aside for topping.

Combine buttermilk and ROGERS WHEAT BRAN; let stand. Stir together ROGERS NO ADDITIVE/ALL PURPOSE FLOUR, baking powder, soda and salt; set aside.

Cream together butter and brown sugar. Add egg and vanilla and beat well. Add the dry mixture to the creamed mixture alternately with the buttermilk and bran, mixing well after each addition. Stir in 1 cup (250 mL) diced rhubarb.

Spoon into prepared 9" x 9" (2 L) pan. Top with remaining diced rhubarb. Sprinkle this with the almond topping. Bake for 45 - 50 minutes or until done.

*To substitute for 1 cup (250 mL) buttermilk; use 1 tbsp. (15 mL) lemon juice plus enough milk to make 1 cup (250 mL).

YIELD: 12 large sqaures.

Printer Friendly

Go back to Main