2 c. finely diced rhubarb
3/4 c. sugar, divided
1 tsp. grated orange peel
2 1/2 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 beaten eggs
3/4 c. sour milk or buttermilk
3 tbsp. melted butter
Sifted powdered sugar

Combine rhubarb, 1/4 cup sugar and orange peel. Let stand 5 minutes. Stir together flour, 1/2 cup sugar, baking powder, soda and salt.

Combine eggs, milk and butter. Add all at once to dry ingredients, stirring just until moistened. Gently fold in rhubarb mixture. Fill greased or lined muffin cups 2/3 full. Bake at 375 degrees for 20-25 minutes. Dust warm muffins with powdered sugar. Makes approximately 1 1/2 dozen.