Cute Rhubarb Bites
Ingredients
Instructions
- Quarter (lengthwise) rhubarb stalks and cut into 1/4-inch slices.
- Add sugar; set aside.
- Cream margarine, 1/3 cup of sugar and vanilla.
- Combine flour, baking soda, and salt.
- Drain rhubarb juice and add milk to get 1/3 cup.
- Incorporate flour, alternating with juice, into the margarine/sugar mix (will be very dry).
- Preheat oven to 350F.
- Press some of the dough onto the sides and bottoms of mini-muffin pans.
- If dough is too crumbly and doesn't stick together, add more liquid.
- Poke bottoms with a fork.
- Bake on BOTTOM rack of the oven for 10-15 minutes or until golden (if dough puffs up, push back towards the edges with the back of a spoon when half cooked).
- In the meantime, mix starch with rhubarb and cook in a small saucepan over low heat until thickened.
- Fill each cup with rhubarb puree; top with a piece of marshmallow.
- Return to oven and bake another 10 minutes.
- If marshmallows aren't golden yet, turn the oven to broil for a few minutes (watch carefully).
Nutrition & Diet Analysis (per serving)
582
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).