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Rhubarb Muffins (Gluten-Free)
http://www.celiac.com/articles/1167/1/Rhubarb-Muffins-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Rita Smith. Ingredients: 1 ¼ cups of brown sugar ½ cup

This recipe comes to us from Rita Smith.

Ingredients:
1 ¼ cups of brown sugar
½ cup oil
1 egg
2 teaspoon vanilla
1 cup buttermilk or sour milk
1½ cups diced rhubarb
½ cup nuts (optional)
2 ½ cups gluten-free flour (I used Gifts of Nature)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

Directions:
Combine dry ingredients. Combine rest of the ingredients and add to dry ingredients. Put in greased or lined muffin tins.

Topping Ingredients:
1 or 2 teaspoons melted butter
1/3 cup sugar
1 teaspoon cinnamon

Directions:
Sprinkle on muffins and bake at 400F for 15-20 minutes.