i do this often. post a photo. and then think that i will remember to post the recipe later. trouble is, i often struggle to remember exactly what i've done. will work on this. promise.
muffins
3 c rhubarb
1/2 sugar
2 c flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 c sugar
1/2 c butter
1 c ricotta cheese
1 egg
almond extract (if you have it..which i didn't)
sliced almonds for topping
preheat oven to 350f.
chop up your rhubarb (1/4-1/2 inch chunks). toss with sugar and set aside.
line muffin tins. maybe 12 large or 24 mini?
combine flour, baking soda, baking powder, salt.
in a mixer, cream butter and sugar. add ricotta. then egg. and almond extract.
add dry ingredients.
stir in rhubarb.
fill tins (about 3/4 full). top with almonds. and sprinkle with sugar.
bake for 15-20 minutes.
so here is my confession. i made these in my mom's kitchen (not the confession). she does not like almond flavoring, hence the lack of it in my muffins. but she does love these ridiculous salad toppings called almond accents. which are basically sliced and salted almonds. i am too afraid to look at what other ingredients might be included because i love them (that's the confession)! this is not the first time i have had to use them as a substitute. and the saltiness is brilliant! whether adding them to a crust or a topping, it always seems to work.
