Rhubarb buttermilk cake or muffins
1 1/4 cup all-purpose flour
1 cup brown sugar
1/3 cup butter, softened to room temperature
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
1/2 cup buttermilk
1 to 1 1/2 cup finely diced rhubarb
Preheat oven to 375 degrees. Mix the flour and brown sugar. Using a pastry knife, cut in butter until the mixture is the consistency of coarse meal. In a small bowl, mix the baking powder through salt. Beat the egg and buttermilk together in another small bowl. Add the diced rhubarb to the flour mixture, and stir until blended. Sprinkle the spice and baking powder mixture over the top and mix. Pour the buttermilk mixture over the rhubarb, flour, and spice mixture, and stir just until blended (do not over mix, or the batter will not rise).
Transfer batter to a glass pie dish sprayed with nonstick coating, or if you prefer to greased muffin tins (makes about 12 larger muffins). Bake cake 40-50 minutes, muffins 18-22 minutes, until slightly browned and done.
Note: You can use slices of this cake, or the muffins, just like homemade shortcake. Cut each slice into two horizontally, place pieces side by side, cut side up, in a dish, and top with sliced fresh strawberries and whipped cream. It is yummy!