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
Sanding sugar (or regular sugar if that’s all you have) as needed
- 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.
- 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.
- Bake until the muffins begin to brown on top and pass the toothpick test, 20 to 25 minutes. Makes 18 to 24 small muffins.