RHUBARB OATMEAL MUFFINS
A crisp oatmeal topping adds a different twist to these spring favorites from Diane Gagnon-Fee of Tupper Lake, New York. "Friends with a big rhubarb patch often share their bounty with us," she says. "But you can use frozen rhubarb with the same tasty results."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 19
Steps:
- In a bowl, combine the first seven ingredients; set aside. In another bowl, combine egg, oil, orange juice and zest. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over tops. Bake at 350° for 18-20 minutes or until muffins test done. Cool for 5 minutes; remove from the pan to a wire rack.
Nutrition Facts :
OATMEAL-BUTTERMILK PANCAKES
Categories Milk/Cream Breakfast Brunch Kid-Friendly Bon Appétit Small Plates
Yield Makes about 16
Number Of Ingredients 14
Steps:
- Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)
- Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.
RHUBARB COMPOTE WITH VANILLA CRèME FRAîCHE & PANCAKES
Sugar and lemon is good - but put in a bit more effort and wow your pancake party guests
Provided by Good Food team
Categories Dessert, Dinner, Treat
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 140C/fan 120C/gas 1. Put the rhubarb pieces into a bowl and add the sugar, honey, a squeeze of lemon juice and 3 tbsp water. Mix well, then lay the pieces flat in a roasting tray. Split the vanilla pods in half, then scrape out the seeds and reserve for the vanilla crème fraîche. Add the vanilla pods to the rhubarb, then bake in the oven for 30 mins.
- Meanwhile, stir the vanilla seeds and icing sugar into the crème fraîche. When the rhubarb is cooked, drain the juices into a pan, then boil to thicken slightly. Mix the rhubarb with the stem ginger and juices, then spoon over pancakes. Top with a spoonful of vanilla crème fraîche and a sprinkling of lemon zest.
- Serve with our easiest ever pancakes. For recipe see 'Goes well with' above.
Nutrition Facts : Calories 343 calories, Fat 20 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium
RHUBARB LOVER'S PANCAKES
Try these at the start of rhubarb season which is far too short. Serve with whipped cream.
Provided by Phoebe
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Place rhubarb in a saucepan with enough water to cover; bring to a boil. Reduce heat to medium, cover, and cook until tender, about 10 minutes. Remove from heat and stir 1/3 cup sugar into rhubarb mixture; set aside to cool to room temperature, about 30 minutes.
- Whisk flour, baking powder, 1 teaspoon sugar, and salt together in a large bowl. Whisk milk, melted butter, egg, and vanilla together in a cup; stir milk mixture into flour mixture to form a smooth batter. Stir 1 cup of the cooled rhubarb mixture into batter.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/3 cupfuls onto griddle; cook until bubbles form and edges are dry, 3 to 4 minutes. Flip pancakes; cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Serve pancakes with remaining rhubarb sauce.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 63.3 g, Cholesterol 80.3 mg, Fat 14.3 g, Fiber 4 g, Protein 9.3 g, SaturatedFat 8.3 g, Sodium 665.5 mg, Sugar 21.7 g
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