In The Bender Kitchen: Diva of Deliciousness Tinky Weisblat makes special sugar-top muffins

CT Style

She’s known as the Diva of Deliciousness and is all about cooking with heart and humor!

Author Tinky Weisblat was on the show, along with her sous chef Michael Weisblat, and makes us rhubarb sugar-top muffins.


2 cups chopped rhubarb (fairly small pieces work best)

2 tablespoons confectioner’s sugar

1/2 cup (1 stick) sweet butter

2 cups flour

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

2 eggs

Sanding sugar (or regular sugar if that’s all you have) as needed


  1. Preheat the oven to 350 degrees. Toss the rhubarb in the confectioner’s sugar and set it aside. Melt the butter, and set it aside as well.
  2. In a medium bowl combine the dry ingredients. Stir in the milk and then the eggs, one at a time. Stir in the melted butter, followed by the sugared rhubarb. Use a cookie scoop or a tablespoon to spoon the batter into lined muffin tins. Sprinkle sugar generously on top.
  3. Bake until the muffins begin to brown on top and pass the toothpick test, 20 to 25 minutes. Makes 18 to 24 small muffins.

Copyright 2022 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

CT Style Content Disclaimer

The information, advice and answers displayed in the CT Style section of are those of individual sponsors and guests and not WTNH-TV/Nexstar Media Group, Inc. presents this content on behalf of each participating CT Style sponsor.