Ingredients
1/2 cup shortening1 cup packed brown sugar1/4 cup sugar1 large egg2 cups all-purpose flour1/2 teaspoon baking soda1/4 teaspoon baking powder1/4 teaspoon ground nutmeg1 cup buttermilk1-1/2 cups finely chopped fresh or frozen rhubarb, thawedCream cheese frosting, optional
Preparation
In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Frost if desired.
