Tangy Rhubarb Easter Treats (Print Version)
Sweet spring treats with zesty rhubarb offering a perfect mix of tangy and sugary notes for your Easter gatherings.
# Ingredients:
01 -
1/4 cup brown sugar
02 -
2 cups all-purpose flour
03 -
Zest from one lemon
04 -
1 teaspoon baking powder
05 -
1/2 cup granulated sugar
06 -
1/2 teaspoon baking soda
07 -
1/2 cup unsalted butter, melted
08 -
1/2 cup milk
09 -
2 cups rhubarb, chopped
10 -
1 teaspoon vanilla extract
11 -
1/2 teaspoon salt
12 -
2 eggs
# Steps:
01 -
Set your oven to 375°F (190°C). Line muffin tins with paper liners.
02 -
Toss the chopped rhubarb in a bowl with granulated sugar. Let that sit for a bit.
03 -
In a separate bowl, stir milk, eggs, vanilla, melted butter, and brown sugar until smooth.
04 -
Pour the dry stuff—flour, salt, all the powders, and lemon zest—into the wet mix. Gently fold until just combined.
05 -
Carefully stir in the rhubarb and sugar mixture you set aside earlier.
06 -
Spoon the batter evenly into your muffin tins.
07 -
Bake it off for 20–25 minutes, and check by poking a toothpick—it should come out clean.
08 -
Let them rest in the tin for 5 minutes, then move them to a wire rack until fully cooled.
# Notes:
01 -
Put leftovers in a sealed container for up to 3 days, or freeze them to keep for 3 months.