I found this recipe on allrecipes.com. I was looking for something to use up my rhubarb with that was a little healthier than rhubarb crisp or pie (although, I'm not altogether against that!). But since I had an abundance of both blueberries and rhubarb, I had to give this a try. In my opinion it was really good. I liked that there isn't a lot of fat and that it still was soft and had a good flavor. A lot of m y "test-ees" didn't care for rhubarb, but the ones who did thought it was pretty good, too.
So here it is:
So here it is:
- 1/4 cup butter softened
- 3/4 cup sugar (I might try and up it a smidge next time)
- 1 egg
- 1/4 cup sour cream
- 2 tsp baking powder
- 1 tsp salt
- 1/3 cup milk
- 1 cup fresh/frozen blueberries
- 1 cup chopped fresh/frozen rhubarb
Directions:
Cream butter and sugar; add egg & sour cream; mix well.
In a seperate bowl combine dry ingredients adding to the creamed mix alternating with the milk.
Fold in the fruit and scoop into a lined cupcake pan.
Bake @400 for 20-25 minutes
