- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and orange zest.
- In another bowl, whisk the egg and oil; add orange juice. Blend well.
- Add the egg mixture to the flour mixture and stir just until blended.
- Fold the rhubarb and pecans into the batter.
- Pour into 12 greased muffin tins.
- Bake at 350 F for about 25 minutes.
Makes about 12 muffins.
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