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Rhubarb Muffin Squares

1/3 c Brown sugar
1/2 c Sliced almonds
1/2 ts Cinnamon
1 c Buttermilk
1/2 c Wheat bran
1 3/4 c Flour
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
1/2 c Butter or margarine
2/3 c Brown sugar
1 Egg
1 ts Vanilla
2 c Diced rhubarb


Preheat oven to 350

Combine first 3 ingredients in a small bowl and set aside for use as topping

Combine buttermilk and wheat bran - let stand

Stir together flour, baking powder, soda and salt - set aside

Cream together the butter and brown sugar

Add egg and vanilla, beat well

Add the dry mixture to the creamed mixture alternately with buttermilk and bran mixture, mixing well after each addition

Stir in 1 cup diced rhubarb

Spoon into prepared 9 x 9" pan. Top with remaining rhubarb. Sprinkle with almond topping

Bake for 45 minutes


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