Ingredients
2 cups all-purpose flour1 cup plus 1-1/2 teaspoons sugar, divided3 teaspoons baking powder1/2 teaspoon salt1/2 teaspoon ground ginger2 large eggs, room temperature1/2 cup buttermilk1/4 cup canola oil1 tablespoon grated lemon zest1-3/4 cups sliced fresh or frozen rhubarb
Preparation
In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger. In a small bowl, combine the eggs, buttermilk, oil and lemon zest. Stir into dry ingredients just until moistened. Fold in rhubarb.
Fill paper-lined muffin cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
