....maybe some Muffins this weekend?
Rhubarb Muffins with Sweet Ginger
2 1/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tbsp. finely chopped crystallized ginger
3/4 cup granulated sugar
1/2 cup milk
1/2 cup sour cream
1/3 cup vegetable oil
1 cup finely chopped rhubarb
Preheat oven to 400 degrees F/200 degrees C. Grease the cups of a standard muffin pan or line with muffin papers.
In a large bowl, stir together the flour, baking powder, baking soda, salt and crystallized ginger. In another bowl, whisk together the sugar, milk, sour cream, oil and egg. Stir in the rhubarb. Add to the flour mixture and stir until just blended.
Spoon the batter into the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then remove the muffins from the pan.
Makes 12 muffins.