Preheat oven to 350 Mix together: 1 Cup flour (also works with Gluten Free All Purpose) 1 Cup rolled oats (I use GF) 1 Cup lightly packed brown sugar 1 Teaspoon Cinnamon CUT in 1/2 Cup of butter or marg. Set aside: Wash and peel and slice apples (Wash and slice rhubarb) to make 4 cups
Mix about 1/2 of the crumb mixture with rhubarb/apples and spread in 8 x 12 baking dish. Cover with remaining crumbs and pat down slightly. Bake in 350 oven for 35-45 minutes or until tender. Serve hot or cold with cream or ice cream. Yield 6-8 servings
Sue here are the Muffin recipes - Have tried both - not bad.
BASIC RHUBARB MUFFINS 2 c. flour, sifted % c. sugar 4 tsp. b. powder 1/3 c. oil 1 tsp. salt 1 c. diced rhubarb Break an egg in a cup, beat with fork, and add milk to fill cup. Stir well and add to flour, sugar,' b. powder and ~a1t. Stir, and add oil and rhubarb. Stir until flour mixture disappears. Put in greased muffin tins. Bake 30 mins. at 350°.
Yield: 12 muffins
RHUBARB STICKY MUFFINS
1 c. rhubarb (finely cut) 1/4 c. soft butter 1 c. b. sugar, packed 1/3 c. soft butter 1/3 c. sugar 1 egg 1 c. sifted flour 2 tsp b. powder 1/2 tsp. salt 1/2 tsp. nutmeg 1/2 c. milk
Combine rhubarb, 1/4 c. butter and b. sugar in a small bowl and mix with a fork till blended. Spoon mixture evenly into prepared muffin tins. Beat 1/3 c. butter, sugar, and egg together till fluffy. Sift flour, b. powder, salt and nutmeg together and add to butter-sugar mixture alternately with milk. Stir just to blend. Spoon this mixture on top of rhubarb mixture in tins. Bake at 350° for 20-25 mins.
Invert muffin pan on rack and let stand on top of muffins for a few minutes so all of rhubarb mixture runs out.