Tinky Weisblat, chef and author at TinkyCooks.com, taught us how to incorporate spring into a seasonal rhubarb sugar-top muffin.
2 cups chopped rhubarb (fairly small pieces work best)
2 tablespoons confectioner’s sugar
1/2 cup (1 stick) sweet butter
2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Sanding sugar (or regular sugar if that’s all you have) as needed
- Preheat the oven to 350 degrees. Toss the rhubarb in the confectioner’s sugar and set it aside. Melt the butter, and set it aside as well.
- In a medium bowl combine the dry ingredients. Stir in the milk and then the eggs, one at a time. Stir in the melted butter, followed by the sugared rhubarb. Use a cookie scoop or a tablespoon to spoon the batter into lined muffin tins. Sprinkle sugar generously on top.
- Bake until the muffins begin to brown on top and pass the toothpick test, 20 to 25 minutes.