Rosy Rhubarb Cupcakes

• 1/2 cup shortening
• 1 cup packed brown sugar
• 1/4 cup sugar
• 1 large egg
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1 cup buttermilk
• 1-1/2 cups finely chopped fresh or frozen rhubarb, thawed
• Cream cheese frosting, optional

1. In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Frost if desired.

shortening, brown sugar, sugar, egg, flour, baking soda, baking powder, ground nutmeg, buttermilk, frozen rhubarb, cream cheese frosting

Taken from www.tasteofhome.com/recipes/rosy-rhubarb-cupcakes/ (may not work)