Bake Time
45-50 minRating
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Loading...| 1/3 cup brown sugar | |
| 1/2 cup sliced almonds | |
| 1/2 tsp. cinnamon | |
| 1 cup buttermilk* | |
| 1/2 cup ROGERS WHEAT BRAN | |
| 1 3/4 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 1 tsp. baking powder | |
| 1 tsp. baking soda | |
| 1/4 tsp. salt | |
| 1/2 cup butter or margarine | |
| 2/3 cup brown sugar | |
| 1 egg | |
| 1 tsp. vanilla | |
| 2 cups diced rhubarb, divided |
It's a cross between a muffin and a cake, with a delicious topping of rhubarb and almonds. Perfect for breakfast, an snack, or dessert.
| 1. | Preheat oven to 350°F (180°C). |
| 2. | Combine the first three ingredients in a small bowl and set aside for topping. |
| 3. | Combine buttermilk and wheat bran; let stand. Stir together flour, baking powder, soda and salt; set aside. |
| 4. | Cream together butter and brown sugar. Add egg and vanilla and beat well. Add the dry mixture to the creamed mixture alternately with the buttermilk and bran, mixing well after each addition. Stir in 1 cup (250 mL) diced rhubarb. |
| 5. | Spoon into prepared 9″ x 9″ (2 L) pan. Top with remaining diced rhubarb. Sprinkle this with the almond topping. Bake for 45 – 50 minutes or until done. |
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