6 Oz. rhubarb cut into 1/2” dice about a cup
1/3 Cup sugar
2 1/2 Cups all purpose flour
1 Tablespoon baking powder
1 Teaspoon salt
1/4 Teaspoon ground allspice
6 Tablespoon butter 3/4 stick, unsalted at room temperature
1/2 Cup pure maple syrup
1 Egg, room temperature
1/2 Cup milk, room temperature
Combine rhubarb and sugar in small bowl. Let stand 1 hour stirring occasionally. Preheat oven to 400’F. Butter 12 cup muffin tin. Sift flour, baking powder, salt and allspice in med. bowl. Using and electric mixer, cream butter with maple syrup and egg in large bow. Gradually blend in milk. Mix in rhubarb. Add dry ingredients and fold just until incorporated. Spoon batter into prepared tins. Bake until tester inserted comes out clean, about 20 minutes. Invert onto rack. Serve warm.
Excellent any time of the year, but especially good during the fall and winter. The pumpkin flavor is rich and hearty. These are best served with our homemade "Dutch Honey" recipe. This is a rich thick syrup that will last for weeks in the refrigerator. The "Dutch Honey" is also good on ice cream!