cinnamon rhubarb muffins

cinnamon rhubarb muffins [ ]

I first made these cinnamon rhubarb muffins almost 5 years ago (wow), and I only know that because I noticed my old comment sitting at the bottom of Jen’s post where I originally found this recipe. I did definitely remember *loving* the muffins, and how nice it was that they have rhubarb in them but not their usual strawberry counterpart.

The rhubarb really stands out here against a nice simple cinnamony backdrop, and the wonderful sweet yet very tangy taste of the rhubarb comes through in bursts. I am a lover of tangy fruit like citrus, so rhubarb is especially awesome and feels rare since it’s only in season at this time of year.

cinnamon rhubarb muffins [ ]

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I had been wanting to make snickerdoodles for so long – and the only reason I hadn’t was… because I didn’t feel like buying cream of tartar. I don’t know of anything else that would require cream of tartar (although I know there are things out there do require it) and I couldn’t bring myself to buy it just to make cookies.

But of course, if for nothing but the sake of experimentation, I finally just broke down and bought the stuff. And voila, snickerdoodles could be made. Now I just need to figure out what other recipes have cream of tartar, or make truckloads of these cookies…


This recipe is called “soft snickerdoodles,” and they were very soft on the first day out of the oven, but turned completely hard and crunchy the next day. Fine with me, though; they still tasted good!


from Brown Eyed Baker

Yield: About 4 dozen

2¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1½ cups sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons sugar
1 tablespoon cinnamon

1. Preheat oven to 350°F. Line baking sheets with parchment paper or a baking mat and put in refrigerator to chill.

2. Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.

3. Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

4. Gradually stir in the flour mixture, beating on low speed just until the flour is blended.

5. Chill the dough for at least 30 minutes.

6. In the meantime, mix together the sugar and cinnamon in a small bowl.

7. Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.

8. Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.

9. Chill the dough and cookie sheets between batches.

10. Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.