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Kathleen Smith of Pittsburgh, Pennsylvania says: “My father has a rhubarb plant and gives me some every spring. Some of it I stew for him, but I always save some for a new recipe. This is one of the tastiest I've tried.”
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 muffin equals 203 calories, 6 g fat (1 g saturated fat), 36 mg cholesterol, 221 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Rhubarb Lemon Muffins in Simple & Delicious March/April 2008, p42
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Reviewed on May. 18, 2011 by dotsop
I liked this muffin however I think I would add a bit more sugar. It was moist and quite tasty.
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