It began with rhubarb. Rhubarb from plants that my father-in-law had transplanted from his own yard into ours some 20 years ago. Of course, the fresh stalks never fail to bring back fond memories of him. He liked to share food - like pumpkins he'd grow for our kids just for Halloween, like coffee cans full of white beans gleaned from his farmed fields, like dates he'd bring back when he and my mother-in-law snow-birded in southern California. Oh and most favored of all, those molasses cookies in the Tupperware on top of the fridge every time we went to visit.
Patchwork, Please one. And putting it on, well it reminded me of two things - one of my time working in a bakery, and two of my grandma. Funny thing, it's the grandma that taught me to sew that I remember most wearing aprons. I have a couple of them still, and I'm pretty sure she made them herself too.
fron Muffin Mania by Cathy Prange & Joan Pauli
1 1/4 cups all purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
1/4 cup each white and brown sugar
1 1/2 cups diced rhubarb
1 large egg
1/2 cup milk
1/4 cup oil
1 tsp. almond extract
sugar for topping
Mix dry ingredients.
Beat egg, add milk, oil, and almond extract.
Pour egg mixture over dry ingredients and stir to moisten
Fold in rhubarb.
Bake at 375-degrees for 20 minutes.
Dip tops of warm muffins in sugar.