- PREHEAT oven to 375F and line a 12-cup muffin tin with paper liners.
- WHISK flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk eggs, buttermilk, butter, hot water and vanilla in a medium bowl. Stir into flour mixture until just combined. Stir in 2 cups of the rhubarb.
- DIVIDE batter among liners. Toss remaining 1/2 cup of the rhubarb with coarse sugar. Spoon over batter.
- BAKE until a cake tester inserted into centre of a muffin comes out clean, 18 min to 20 min. Transfer muffins to a rack to cool slightly. Serve warm or at room temperature.
Protein 5 g
Carbohydrates 37 g
Fat 10 g
Fibre 1 g
Sodium 290 mg
Chatelaine Quickies: Poached rhubarb