Cardamom Rhubarb Cupcake Food

ROSY RHUBARB CUPCAKES

Rosy Rhubarb Cupcakes image

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

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 11

Ingredients

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

Steps:

In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder 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 inserted in the center comes out clean. Frost if desired.

Nutrition Facts : Calories 168 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 64mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

FABULOUS RHUBARB & CARDAMOM CRUMBLE

Fabulous Rhubarb & Cardamom Crumble image

This is a delicious looking rhubarb recipe that I found in the March/April edition of the Morrisons magazine!

Provided by Um Safia

Categories Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 kg rhubarb, cut into 5cm pieces
2 cardamom pods, crushed
100 g caster sugar
175 g plain flour
125 g butter
75 g demerara sugar
50 g sliced almonds

Steps:

Preheat the oven to 180c / 350°F Arrange the rhubarb in a 2.25 litre baking dish & add the cardamom pods. Scatter the caster sugar over the rhubarb.
To make the topping, place the flour in a large bowl & using your fingers, rub in the butter to form fine breadcrumbs.
Stir in the sugar & flaked almonds, then scatter the mixture evenly over the rhubarb. Bake for 30-35 minutes, until the topping is golden.
Serve with cream, custard, ice cream or mascarpone!

Nutrition Facts : Calories 713.6, Fat 32.4, SaturatedFat 16.6, Cholesterol 66.8, Sodium 190.1, Carbohydrate 99.2, Fiber 7.4, Sugar 47.2, Protein 10.7

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