1 cup of all purpose flour
1 cup of sugar
6 tablespoons of unsalted butter, softened
1 cup of diced rhubarb (I used frozen because I couldn't find it fresh. Boo.)
1 cup of milk
1 teaspoon of vanilla extract
2 teaspoons of baking powder
1/2 teaspoon of salt
1 large egg
1. Preheat oven to 350 degrees. Line 12 cup muffin pan with liners.
2. Cream together butter and sugar in a large bowl. Add the egg and vanilla and beat until combined.
3. In a small bowl, whisk together flour, baking powder and salt. Add to butter mixture along with the milk and beat until combined.
4. Fold in the diced rhubarb.
5. Fill the 12 liners evenly with the batter. Bake for about 20 minutes or until a toothpick comes out clean. They are not going to look done but as soon as that toothpick comes out clean, take them out and let them rest for at least 15 minutes and they will be perfect.
Strawberry Buttercream Frosting
I normally like to use real strawberries, but I wanted this frosting to be smooth and pink with no chunks so I left it out.
1/2 cup of solid vegetable shortening
1/2 cup of unsalted butter, softened
1 teaspoon of strawberry extract
2 tablespoons of milk
4 cups of confectioner's sugar
(optional) A few drops of red food coloring.
1. In large bowl, cream shortening and butter with electric mixer.
2. Add strawberry extract and food coloring if using.
3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
4. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
If you've never had rhubarb, I encourage you to try these!!! They are delicious and I just know you will fall in love with it. I must warn you though, you will be tempted to taste test the rhubarb as you are dicing it up. Big mistake. LOL It is quite bitter without sugar. So what have y'all been baking up lately??