Cardamom Rhubarb Cupcake Food
ROSY RHUBARB CUPCAKES
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
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
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
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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