Muffins and Dessert

It was a playful day with my wonderful little grandson.  We had kid food.  Corn dogs, fruit, fruit and more fruit.  I made quick muffins when he called and said that his mom was bringing him and they were half way here.  One can of pumpkin (not pumpkin pie filling but I have used it), one cake mix ( white, yellow or spice), 1 tablespoon of pumpkin pie spice (or what spices you would use to make pumpkin pie).   Fill twelve muffin tins, top with some demerara sugar and oats,  pop into a 350 degree F. oven for twenty minutes.  Instant pumpkin muffins!

I found some rhubarb in a different patch that I don't normally visit and  it was plentiful and had not been attacked by the frost.  Every one loves the Pineapple - Rhubarb Dessert that I make so that was the requested use for this little found treasure.  I found the original recipe in the recipe section of a rhubarb site.  I sorry but I do not remember the name of the site but here is my adapted recipe.

Rhubarb-Pineapple Dessert

Ingredients:

4 cups of rhubarb cut into 1/2 inch pieces
1 20 oz. can of undrained crushed pineapple
1 cup granulated sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 box of cake mix (white or strawberry)
1 cup sliced almonds
1 stick of cold butter

In a bowl mix rhubarb, sugar, pineapple and spices until just combined then pour into a sprayed
 13 x 9 baking dish.

In another bowl combine the cake mix and the almonds.  Cut in butter using a pastry cutter. 

Spread evenly over rhubarb mixture.

Bake at 350 degrees F. for 35 -40 minutes or until lightly brown.  Serves 12.

Lunch and dinner were quickies.  Corn Dogs and dressed up frozen pizzas.

Remember square meals make round people so eat dessert!