(My daughter made these the other day and they were really delicious)
2 cups chopped, fresh or frozen rhubarb
1 egg
1 cup milk
1 tsp. lemon juice
1/2 cup vegetable oil

2 1/2 whole wheat flour
2 cups brown sugar
1 cup rolled oats
1/2 tsp. cinnamon
1 tsp. baking soda
1/4 salt
Directions
In a bowl, whisk together the egg, milk, lemon juice and the vegetable oil.
In another, large bowl, with a fork, mix together the whole wheat flour, brown sugar, rolled oats, cinnamon, baking soda and salt.
Make a “well” in the center of the dry ingredients, and pour the egg mixture in, and stir just until combined.
Gently stir in the chopped rhubarb.
Spoon the batter into muffin cups or paper lined muffin cups.
Bake in center of oven at 350° F or about 28 – 32 minutes, or until a toothpick inserted in the center comes out clean.
Cool muffins in the pan for about 5 minutes, and then remove to a cooling rack.
Makes about 12 – 15 muffins (I made 15:)

This is John’s mom’s recipe and it works well with our home-grown wheat flour.
(makes 3 loaves)

Blend:
6 cups white flour.
3 cups whole wheat flour.
3 tablespoons baking powder.
1 tablespoon sugar.
1 tablespoon baking soda.
1 tablespoon salt.

Cut or rub in:
½ cup shortening.

Beat and mix in:
3 eggs.

Add:
3 + cups buttermilk. (or 2/3 cup buttermilk powder added with dry ingredients plus 3 + cups of water added later.

Work the mixture on a floured board.  After forming into three oval-shaped loaves, cut a line down the centre of each one, approximately ½ inch deep.
Bake at 350 degrees for approximately one hour.

2 cups all-purpose flour.
1 tablespoon baking powder.
1 teaspoon salt.
¼ cup shortening.
1 cup milk.

Preheat oven to 350 degrees.  Combine flour, baking powder and salt and using a pastry blender, cut in shortening until mixture resembles coarse crumbs.  Add milk and mix with a fork just enough to form a soft dough that leaves the sides of the bowl.  Onto ungreased cookie sheet, drop heaping tablespoonfuls of mixture 1 inch apart.  Makes about 20.

** for cheese biscuits,  ¼ – ½ cup of grated sharp Cheddar cheese can be added to this mixture with the flour, baking powder and salt.