ROSY RHUBARB CUPCAKES

By bjnelson55

If you're in a big hurry, these cupcakes are delicious even without frosting," suggests Sharon Nichols of Brookings, South Dakota. The recipe works well with either fresh or frozen rhubarb, and a hint of nutmeg sparks the flavor.

Ingredients

• 1/2 cup shortening
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1 cup buttermilk
• 1-1/2 cups finely chopped fresh or frozen rhubarb, thawed
• Cream cheese frosting, optional

Details

Servings 18

Preparation

Step 1

In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until a toothpick comes out clean.

Frost if desired.

Yield: about 1-1/2 dozen.