The Rhubarb's Ready!

  I'm afraid my posts will be a little erratic the next couple of weeks.  My head is spinning from all I have to do.  I'm in the garden part of the day, in the kitchen some of the day, running errands, starting projects that I shouldn't be starting, and right now Pipi is giving me a dirty look because I mentioned a "walk" about thirty minutes ago.  We haven't done that yet.  I did, however, get some muffins made and I also have my first rhubarb tart of the season in the oven right at this moment!  My rhubarb is finally at an acceptable size.  If things go as planned, I'll have a great Italian salad to show you tomorrow.  Keep your fingers crossed!

                                   RHUBARB WALNUT MUFFINS
             adapted from a recipe at the Blacksmith Inn, Baileys Harbor, WI.

• 1 1/2 cups flour
• 3/4 cup brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup vegetable or canola oil
• 1 egg
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 1 cup chopped rhubarb
• 1/2 cup chopped walnuts
Topping:
• 1/2 cup brown sugar
• 1/4 cup chopped walnuts
• 1/2 teaspoon cinnamon

Preheat oven to 375˚F.  Combine the dry ingredients.  Add the wet ingredients, mixing only until moist.  Fold in the rhubarb and walnuts.  Combine topping ingredients and sprinkle over the muffins.  Bake for 20 to 25 minutes, or until the top is nicely browned, and when tested, the muffins are dry.