Rhubarb Cinnamon Scones

Rhubarb with a touch of cinnamon, 
make these scones delicious.

This recipe makes eight large scones.
Great for breakfast, snack 
or an afternoon tea. 

Ingredients:

1/2 cup sugar

2 1/2 cups flour

1 tbsp baking powder

1/2 tsp salt

1 tsp cinnamon.

1/2 cup unsalted cold butter

1 cup chopped rhubarb

1 egg

1/2 cup milk or buttermilk.

1 tsp vanilla extract

1 tsp cinnamon

Preheat Oven to 375deg. F

In a large bowl, whisk together the
 sugar, flour, baking powder, salt and cinnamon.

Cut in the butter until it resembles coarse crumbs.

Stir in the rhubarb. 

In a small bowl, 
mix together the egg, milk, 
and vanilla

Combine the two bowls together.
(The flour and egg mixture)

Turn out on a floured surface,
 knead a few times and shape into a circle.

Cut into 8 wedges.
(nice dough)

Brush with milk

Place on a parchment lined baking sheet.

Bake 375 deg. F for 25 mins, or 
just until they start to turn golden.

Cool completely.

Drizzle some frosting over the scones.
1/2 cup icing sugar/confectionery sugar
with 1 tbsp milk.

Enjoy!!

Rhubarb is a perennial plant, easy to grow,
with low maintenance.
Packed with vitamins, minerals and
organic values.

I also made Rhubarb Lemon Scones.
Yummy also.

Thanks for your visit xo

Rhubarb Cinnamon Muffins

Rhubarb is one of the earliest fruit/vegetables to harvest.

 We always had rhubarb growing at home, 

when I was young.

I would take a stock and dip it in sugar
and eat it as candy.

Probably more healthy than the sour candy 
the kids eat today.

 Cinnamon and rhubarb combined 
make a great tasting and moist muffin.

Preheat oven to 350 deg. F

Whisk together:

2 cups flour

2 1/2 tsp. baking powder

1/2 tsp. baking soda
3/4 cup sugar
1 tsp. ground cinnamon
1/2 tsp salt

1 1/2 cups Rhubarb finely chopped

• 
  

 I add the chopped rhubarb to the flour mixture.

 In another Bowl mix together:

• 1 cup sour cream
• (Milk or Yogurt may be
•  substituted for the sour cream)
• 1/4 cup melted butter
• 2 large eggs
• 1 tsp. vanilla

Mix the flour mixture

 with the egg mixture.

Fill muffin pans.

(I use an ice-cream scoop)
The recipe makes approx. 15 large muffins.

.

Topping: Mix 1/4 cup brown sugar

 with 1 tsp cinnamon.

 Sprinkle over muffins.

 

Bake 400 deg. for 18-20 minutes.

Enjoy!!

For my other blog on Rhubarb Muffins, 

 made with Almond Milk, click here

Thanks for visiting my blog. xo

Rhubarb Lemon Scones

Rhubarb is a perennial plant,

 easy to grow,
with low maintenance.
Packed with vitamins, minerals and
organic values.

Lemon and rhubarb make a great combination.

Ingredients:

1/2 cup sugar

2 1/2 cups flour

1 tbsp baking powder

1/2 tsp salt

grated rind of a lemon.

1/2 cup unsalted cold butter

1 cup chopped rhubarb

1 egg

1/2 cup milk or buttermilk.

1 tsp vanilla extract

Preheat Oven to 375deg. F

In a large bowl, whisk together the
 sugar, flour, baking powder, and salt.

Cut in the butter until it

 resembles coarse crumbs.

Stir in the lemon rind.

I use this Ikea grater to grate

add in the rhubarb

In a small bowl,

combine the egg, milk/ buttermilk

and the vanilla.

Combine the two bowls together.
(The flour and egg mixture)


Turn out on a floured surface,

 knead a few times and shape into a circle.
Cut in 8 wedges.

Place on a parchment lined baking sheet.
(Optional) Brush the tops with milk.

Bake 375 deg. F for 25 mins, or 
just until they start to turn golden.

Cool completely.

Drizzle with lemon glaze.
3/4 cup of icing sugar/confectionery sugar
About 1/2 juice of a lemon.

I place a small baggie over a glass
and put the glaze in.

Cut a small corner out of the bag
and squeeze the glaze out onto the scones 

Delicious!!

Enjoy!

I also made Rhubarb Cinnamon Scones

Another great tasting rhubarb scone.

Thanks for your visit 

💗💗💗

Rhubarb Strawberry Crisp

Rhubarb and strawberries are in 

season here in Quebec.
There's no better combination.

 Together, they make  this delicious,
fast and easy dessert.

Preheat Oven to 350 deg. F.

Ingredients:

3 cups sliced rhubarb,  fresh or frozen.

2 cups sliced strawberries

3/4 cup sugar

3 tbsp cornstarch

Combine the rhubarb and strawberries together.

Mix the sugar and cornstarch together 

and toss with the rhubarb and strawberries.
Place in an 8 inch cast iron skillet or
an 8-inch square baking dish.

Topping:

1 1/4 cup quick oats

1/4 cup brown sugar

1/4 cup flour
1 tsp cinnamon

1/3 cup melted butter.

Mix the quick oats, brown sugar,
  flour and cinnamon together.

Stir in the melted butter. 

Spoon on top of the fruit mixture.

Bake 350 deg uncovered,

for 45-50 minutes.

Serve hot with ice cream. 

Delicious!!


I also made it in a square 8 inch baking dish. 

Thanks for your visit xo..

Rhubarb Muffins

Savour the taste of rhubarb

 in these delicious muffins.

A fast and easy recipe...

Makes about 16 muffins.

Preheat oven to 350 deg. F

Whisk together:

2 1/2 cups flour

1 tsp. baking soda

1 1/2 tsp baking powder

1 cup brown sugar

1/2 tsp. salt

add in 2 cups of chopped rhubarb.

.

 In another Bowl mix together:

1 egg, beaten

1 cup Almond Milk (or 1 cup Buttermilk)

1/2 cup melted butter

 Mix all together

Fill muffins tins  2/3 full.

Bake 350 deg. for 30 mins.

:

For my blog on 

Rhubarb Cinnamon Muffins click here here.