Lynn Bjurman

Lynn Bjurman

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Lynn Bjurman
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Easy and delicious rhubarb dump cake

1 pound rhubarb, cut into inch pieces (between 3 and 4 cups) 1 cup white sugar 1 ounce package) strawberry jell-o 1 package yellow cake mix 1 cup water cup butter, melted   Preheat oven to 350 degrees.

Sour cream adds richness to these muffins, and the juice released by the rhubarb makes them so tender and moist that you can still serve them the next day (see Make-Ahead Tip, below). Of course, they're best served fresh from the oven and still warm.Customize your own muffin recipe with your favorite add-ins, spices, and glazes using our Recipe Maker.

Sour cream adds richness to these muffins, and the juice released by the rhubarb makes them so tender and moist that you can still serve them the next day (see Make-Ahead Tip, below). Of course, they're best served fresh from the oven and still warm.Customize your own muffin recipe with your favorite add-ins, spices, and glazes using our Recipe Maker.