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Found 2 results

  1. 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.
  2. This recipe comes to us from Joanne Rogers. It is also very good with blueberries instead of the rhubarb. ½ cup margarine 1-½ cups white sugar 1 teaspoon vanilla 1 egg 2 cups gluten-free flour mix (e.g., B. Hagmans) 1 teaspoon xanthan gum ½ teaspoon salt 1 teaspoon baking soda 1 cup milk 2 cups chopped rhubarb Topping: ½ cup brown sugar ½ teaspoon cinnamon Mix margarine and sugar together; beat in egg and vanilla. Mix in dry ingredients followed by milk, then finely chopped rhubarb. Pour into greased pan then sprinkle mixed topping on top. Bake in 9x13 inch pan at 350 degrees F for 35-40 minutes. Half this recipe works well in an 8x8 inch pan.
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