Dicky Bird's Bananna Rhubarb Muffins

 I have been baking and saving rhubarb for decades...ahahha...but, I was today years old when I discovered this on pinterest:  

I added a (4 serving) box of sugar free jello (you could use regular) to my diced rhubarb.  Now, I normally don't add this type of thing to my food - I don't like artificial sweeteners - but, to cut back on sugar - well like all the sugar, I gave it a try.  You could use any flavor - I picked black cherry.  

I let my rhubarb and jello sit in a container over night to bake with it the next day.  Here is one of the recipes I made up.  I started with a simple banana muffin type batter.  

1/2 stick soft butter

3/4 C brown sugar; cream together

add 2 eggs

2-3 cut up bananans; blend well

add 2 1/2 C flour

1 tsp. cinnamon

1/2 tsp. salt

1 1/2 tsp. baking powder, blend well

stir in your jello rhubarb (mine was 1 huge stalk - if you like it more rhubarbish add more).  

If your batter is too thin - add a bit more flour; if too thick - add a splash or 2 of milk.  Spoon into muffin cups/tin.  I added a crumb mixture on top:  melted butter, brown sugar, oatmeal and a bit of cinnamon.  Bake 375 till done.  

Super moist and tasty.  

I like to experiment and make up my own recipes.  I guess you all know that after all these years.  Don't be afraid of not having a recipe, the more you experiment with cooking/baking, the more you'll like coming up with your own creations.  Sometimes Al will say, "that's a good one, make sure to write it down" as sometimes I can't remember how I made it.  That's why I blog these things...ahahah.  

Blessings from Ringle, Wisconsin.