Rude Barb Muffins

No, they are really rhubarb muffins, but ever since I read through the Looneyspoons cookbook, that is what I think of. Jon just ate one and said it was the best rhubarb muffin I've ever made. Our rhubarb looks great this year, so expect lots of rhubarb recipes in the coming days!

2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup brown sugar
1/2 cup vegetable oil
1 egg
1 cup buttermilk (or 1 cup soured milk*)
1 tsp. vanilla
2 cups chopped rhubarb
butter & cinnamon sugar for top

Combine flour, baking powder and salt. In separate bowl, whisk together first amount of sugar and oil; whisk in egg, buttermilk and vanilla. Pour over dry ingredients in large bowl and stir until dry ingredients are moistened. Fold in rhubarb. Spoon into muffin cups - the cups will be full. Bake in 350°F oven for 20 - 25 minutes or until toothpick inserted in center comes out clean. Remove to rack, butter tops and sprinkle with cinnamon sugar. (I keep a salt shaker filled with 1 c. of sugar to 1 tsp. cinnamon.)

*If you don't have buttermilk, you can make soured milk by putting 1 tbsp. vinegar or lemon juice in a 1 cup measure and add milk to make 1 cup. Let it sit for 5 minutes.

~ Charmin