tribute | Endlessly Delicious

My Friend Margaret

In remembrance and tribute to a remarkable woman – my dear friend Margaret. Margaret passed away a few days ago after a courageous battle with cancer. I met her about 16 years ago when I was invited to join a neighborhood Bible study. We spent a lot of Tuesday mornings together in the past decade and a half! Margaret was a very talented, creative and generous person. One of her joys was cooking and baking for people she loved and she was very good at it! The following recipe is the only one I have of hers that’s written down. She was a free-spirit kind of cook, “let’s see what’s in the fridge or cupboard to add and make this better”, recipes weren’t always necessary! So, here’s to Margaret, she of blessed memory, until we see her again in the very sweet hereafter.

This is best using the first tender new shoots of rhubarb, a taste of spring after a hard winter. This is not a law-fat recipe, as you will see, but for today, that’s okay. Here’s the recipe, just as it was given to me originally.

Margaret’s Rhubarb Muffins

1 1/2 cups brown sugar

1/2 cup butter or margarine

1 cup sour cream

2 cups flour

1 tsp soda

pinch of salt

1 1/2 cups rhubarb, diced

1/2 cup chopped walnuts

Topping:

1/2 cup white sugar

1 tsp cinnamon

2 tbsp butter

Cream together butter and sugar, gradually adding sour cream, mix well. Blend together flour, soda and salt and add in 2-3 additions to creamed butter, stirring well after each addition. Fold in chopped rhubarb and walnuts. Fill large cupcake papers 2/3 full of the batter. Sprinkle each cupcake with a little bit of the sugar and cinnamon mixture. Bake at 375 F for about 18 minutes.