Food for thought - Rhubarb Muffins

This morning as I sat with my coffee on the back deck listening to the birds wake up, I fondly reminisced about the holiday picnics held under the large maple trees at my grandmothers house.

I remember fresh linens sprawled across a large table under massive maple trees. Kids cheering and playing in the background....and dozens of cars lined the driveway like taxis on a busy New York thoroughfare.

Time stood still for an entire afternoon. We had it all back then; family, food and memories to last a lifetime.

It's amazing how food can stir memories in each of us.....

With that, here is recipe that I bring out every year when the rhubarb is fresh, and the thoughts of those special days under the maples are even fresher.

Rhubarb Muffins

1 1/2 cups brown sugar
1 egg beaten
1 tsp baking soda
1 tsp vanilla
1 1/2 cups rhubarb, cut into small pieces
2/3 cup olive oil
1 cup buttermilk
1 tsp salt
2 1/2 cups flour
1/2 cup chopped toasted walnuts

Preheat oven to 350 degrees. Combine brown sugar, oil and egg in mixer.
In a small bowl combine buttermilk, baking soda, salt & vanilla.
Add milk mixture to sugar mixture alternatively with flour, mixing well.

Fold in rhubarb and nuts.

Spoon mixture into greased and floured muffin pans.

For the topping combine the following ingredients:
3/4 cup all-purpose flour
1/2 cup sugar
1/2 cup brown sugar
1/4 teaspoon salt
1/2 cup unsalted butter, very cold, cut into pieces
Top muffin batter with topping.

Bake for 45-50 minutes or until a toothpick pulls clear when tested.

Now, Go and enjoy your family!