xiaoxl/recipe_data huggingface dataset:
The Best Taco Salad Ever


Ingredients:
lettuce, cherry tomatoes, grape tomatoes, cheese, black beans, black olives, green onion, avocados, mayonnaise, milk

Directions:
Mix ranch dressing with mayo and milk in a jar and chill until salad is ready.
Brown and drain meat.
Add taco seasoning mix and follow   instructions on package.
Put seasoned meat in a glass bowl, cover and chill about 20 min, stirring once.
Wash and cut lettuce.
Drain beans and olives.
Toss lettuce, tomatoes, onions, avacados, beans and olives in a large salad bowl.
Put about 2 cups salad mix into serving bowls and add 1/4 cup seasoned meat,a few pinches of cheese and top with crushed Doritos and 2 tbls ranch dressing.
My Mom's Jamaican Style Carrot Juice


Ingredients:
carrots, water, evaporated milk, ground nutmeg, vanilla extract

Directions:
Wash, peel and chop carrots into about 1 inch pieces, making sure to discard the tops and possibly tips of carrots.
After peeling and chopping carrots, place them in the blender and add enough water to cover about 2 inches over carrots, making sure you still have at least an inch of space from the top of the blender.
Begin pulsing on a chop speed and advance to puree/liquify when it appears most of the carrots have been finely chopped (make sure not to skip the chopping step as you may ruin your blender by going straight to puree!].
Using a strainer (or a cloth strainer if you aren't a fan of a little pulp], empty the carrot blend into a small bowl or container until all the juice is extracted from the carrot's fiber (you can save the fiber portion for other recipes or discard].
Return juice to blender and add remaining ingredients including enough condensed milk to sweeten as you see fit (usually about a quarter of a 14oz can will do].
Blend until color change is uniform and add more condensed milk if needed and blend again.
Pour into pitcher/container with tight seal and refrigerate immediately. The juice may need to be shaken before pouring. Serve over ice.
Cold Lychee, Mango Soup Garnished With Mint


Ingredients:
lychees, lime juice, candied ginger, olive oil, mango, sweet onion, mint leaf

Directions:
Put all ingredients into blender and blend till smooth., Garnish with mint.
Mary Beth's Chilled Summertime Pea Soup


Ingredients:
frozen tiny peas, low sodium chicken broth, sour cream, salt, pepper

Directions:
Set aside a few peas to use as garnish.
In a blender, puree peas, broth, and 1 cup sour cream.
Strain through a mesh strainer, pressing with spoon to get all the liquid seived into a bowl, and discard remaining solids.
Season to taste with salt and pepper, adjusting with as much or as little as you prefer.
Chill well.
Serve garnished with a bit of the reserved whole peas, and if deisred a little drop of sour cream or even a swirl of heavy cream if desired.
Skinny Pizza With Butternut Squash, Roasted Tomatoes and Kale Pe


Ingredients:
plum tomatoes, garlic cloves, olive oil, extra virgin olive oil, broccoli rabe, kale leaves, garlic cloves, water, parmesan cheese, extra virgin olive oil, fresh mozzarella cheese, fresh basil leaves, dried oregano, parmesan cheese, olive oil

Directions:
For the roasted tomatoes:
Preheat the oven to 200 degrees F. In a large bowl, combine the tomatoes, garlic, oil and herbes de Provence. Gently toss with your hands to combine. Place the tomatoes, cut sides up, in a large baking pan. Season with salt and pepper. Roast until the tomatoes are reduced in size but still retain their shape, 6 to 8 hours.
Cool the tomatoes. The tomatoes can be covered with olive oil and stored in the refrigerator for up to 1 month.
For the slow-roasted butternut squash:
Preheat the oven to 400 degrees F. Place the squash in a large bowl and drizzle with the oil and season with salt and pepper. Toss. Spread the squash in a single layer on a baking sheet and roast until tender and golden on the edges, about 20 minutes.
For the kale pesto:
Combine the broccoli rabe, kale, garlic and stock in a food processor and pulse until chopped. Add the almonds and cheese and season with salt and pepper. With the motor running, slowly add the oil.
For the pizzas:
Put pizza stones or perforated pizza pans in the oven to heat up and preheat the oven to 450 degrees F. Spread the shells or dough with 1/3 cup of the kale pesto to within 1/8 inch of the edges. Divide 1/3 cup of the slow-roasted butternut squash and 1/4 cup of the roasted tomatoes evenly among the shells. Sprinkle with the mozzarella. Bake until the edges are deeply browned and the cheese is bubbly, 8 to 10 minutes. Sprinkle the pizzas with basil and oregano and scatter the shaved Parmesan over the top. Drizzle with oil and enjoy.
Pork Tenderloin


Ingredients:
salt, pepper, oyster sauce, ginger, garlic, olive oil, honey, lime

Directions:
Place all ingredients except for tenderloins in a plastic bag.
Cut tenderloins in half and poke with a fork.
Place in plastic bag and refrigerate for at least 2 hours or overnight.
Grill tenderloins on BBQ on medium heat, basting with marinade every so often until cooked through.
Let meat rest for 5 minutes.
Slice and serve with Chimichurri Sauce (Recipe #424479 from my recipes].
Ginger Miso Dip or Dressing


Ingredients:
fresh ginger, white miso, rice vinegar, garlic clove, sugar, water

Directions:
Peel and thinly slice ginger. Peel garlic clove.
Combine all ingredients in a blender and liquefy on highest setting until mixture is very smooth, 1-2 minutes.
Mixed Greens With Raspberry Walnut Dressing


Ingredients:
olive oil, red wine vinegar, Dijon mustard, lettuce greens, walnuts

Directions:
Whisk together raspberry preserves, oil, vinegar, and Dijon mustard. Season, to taste, with salt and black pepper.
Arrange lettuce on salad plates. Top lettuce with dressing and walnuts just before serving.
My tips: I put all the dressing ingredients in a small tupperware container with a screw on lid and just shake. Much easier and quicker than trying to whisk. Or if you are down to the last little bit of preserves in your jar - just add ingredients to the jar, seal and shake. I also add a couple of tablespoons of water to it as well to kind of thin it out. I usually make it in the morning or the night before and have it ready to go by dinner time. I also sometimes add a sprinkle of feta cheese as well.
Grape-Fruity Cooler


Ingredients:
"grapefruit juice"

Directions:
"Mix ingredients in a glass filled with ice and garnish with a lime wedge."
Butter Cream Frosting II
Category: desserts
By Kris

This quick and easy buttercream is made with margarine and shortening, just like the in-store bakeries!

Ingredients:
½ cup margarine
½ cup shortening
⅛ teaspoon salt
1 ½ teaspoons vanilla extract
5 cups confectioners' sugar
¼ cup milk

Directions:
In a large bowl, cream margarine and shortening until light and fluffy. Add salt, vanilla, confectioners' sugar and milk. Beat well.

Prep time: 20 mins
Total time: 20 mins
Yields: 1 - 9x13 inch cake

Calories: 172.1
Fat: 8.2 g
Saturated fat: 2.4 g
Carbohydrates: 25 g
Sugars: 24.6 g
Protein: 0.2 g
Cholesterol: 2.6 mg
Sodium: 50.3 mg
Baja Fried Fish Tacos, a San Diego Surfers Delight!


Ingredients:
dark beer, flour, salt, corn tortillas, cabbage, mayonnaise, garlic clove, salsa, lime wedge

Directions:
In a bowl, whisk beer, flour and salt, blending well.
Rinse fish and pat dry.
Cut into six oblong pieces.
In a deep skillet, heat about one inch of oil to 360°F
Coat fish pieces in beer batter and drain briefly.
Slide coated fish into oil.
Turn when golden about one ot two minutes. Cook another one or two minutes on the other side and remove from oil with a slotted spoon and drain on paper towels.
Mix mayonnaise with a little water to thin, and add the mined garlic.
To assemble the taco, add one piece of fish to each soft corn tortilla. Give the fish a squeeze of lime juice. Top with shredded cabbage, salsa and dressing.
Sugar Free Cake
Category: desserts
By POLACKLADY

Really good with the added plus of being sugar free.

Ingredients:
2 cups raisins
3 cups water
2  eggs
3 tablespoons liquid sweetener
¾ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 cups all-purpose flour
1 cup chopped walnuts
1 cup unsweetened applesauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt or tube pan. In a saucepan combine raisins with water and cook until the water is absorbed, cool. Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener. Mix well. Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined. Mix in raisins and chopped nuts. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for one hour.

Yields: 1 -10 inch bundt or tube pan

Calories: 372.6
Fat: 21.3 g
Saturated fat: 2.7 g
Carbohydrates: 43.1 g
Sugars: 20.4 g
Dietary fiber: 2.5 g
Protein: 5.5 g
Cholesterol: 31 mg
Sodium: 219.2 mg
Turkish Red Lentil Soup (Kirmizi Mercimek Çorbasi)


Ingredients:
water, red lentils, salt, onions, olive oil, bulgur, fresh ground black pepper, cayenne pepper, ground cumin, tomatoes, tomato paste, fresh parsley, chicken broth, fresh lemon juice, distilled white vinegar, yogurt

Directions:
In a large pot, bring to a boil 10 to 12 cups of water; add lentils, 2 teaspoons salt, cover and reduce heat, letting simmer for 30 minutes.
Meanwhile, heat another pot, over medium heat, and add onions, cover with olive oil, and 1 teaspoon salt; once it begins to sizzle, reduce heat to low and cover for about 5 minutes.
To the second pot, add bulgur, pepper, cayenne, and cumin; stir until lightly browned.
Add tomatoes, tomato paste, parsley, and 4 cups chicken broth; bring to a boil, cover, reduce heat and simmer 15 minutes.
Pour the contents of the second pot into the large soup pot with the lentils; cover and simmer until the bulgur and the lentils are soft, about an additional 40 minutes.
You may add additional water if you like a thinner soup (as we do].
Stir in lemon juice or vinegar; serve a dollop of yogurt with each serving, if desired.
Quick Red Beans and Rice


Ingredients:
deli ham, dark red kidney beans, bay leaf, seasoning salt, black pepper, Worcestershire sauce, cayenne pepper, cooked white rice

Directions:
Cook ham in oil., Add onion and saute for 3 minutes., Add beans and seasonings., Simmer for 15 minutes., Serve over rice.
Peanut Butter Filled DelightFulls™ PB & J Bars


Ingredients:
strawberries, all-purpose flour

Directions:
PREHEAT oven to 350° F.  Line 8-inch-square baking pan with foil.   Press 20 squares of dough into prepared pan.  Place remaining 4 squares of dough back into refrigerator.
BAKE for 15 minutes. Cool on wire rack for 15 minutes.
STIR jam to loosen and spread jam over cookie base. Sprinkle DelightFulls morsels over jam layer. Crumble remaining 4 squares of chilled dough into small bowl.  Add flour; mix until crumbly. Sprinkle over morsels.
BAKE for 20 minutes or until top is golden brown.  Cool completely in pan on wire rack.  Lift out by foil edges to cutting board.  Carefully remove foil.  Cut into bars.  Store in tightly covered container.
Mennonite Leek Soup


Ingredients:
water, chicken bouillon cubes, leeks, potatoes, carrots, celery ribs, savory, marjoram, rosemary, parsley

Directions:
Bring chicken stock to boil., Add leeks, potatoes, carrots and celery., Simmer 30-45 minutes until veggies are soft., Add seasonings and simmer another 30 minutes., Puree in batches in blender., Serve hot or cold.
Garden Vegetable Frittata


Ingredients:
olive oil, green onion, grape tomatoes, garlic clove, eggs, fresh basil, asiago cheese

Directions:
Preheat the oven to 375 degrees F.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic. Saute for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt, and pepper.
In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Return the potatoes to the skillet. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.
Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with shredded Asiago cheese and fresh basil.
Easy Baked Omelets


Ingredients:
egg, green pepper, tomatoes, onion, sausage, cheese

Directions:
Preheat oven to 350., Spray muffin tin with non-stick cooking spray., Add one cracked egg to each tin and whisk the yolk., Add your toppings, saving the cheese for last., Bake 30 minutes or until eggs are completely cooked., Cool and serve.
Claudia's Zucchini Bread


Ingredients:
eggs, sugar, zucchini, vanilla, flour, baking powder, baking soda, salt, cinnamon

Directions:
spray 2 9x5 loaf pans and set aside., Start oven at 325., Mix together:, eggs,sugar,oil,zucchini and vanilla., Add all the dry ingredients mixing well.  Mix in  the nuts., Divide batter evenly between the two pans., Bake at 325 for 60 minutes., The 2 loaves  make 20 servings.serve.
Butternut and Acorn Squash Soup
Category: soups-stews-and-chili
By LEAH977

This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.

Ingredients:
1  butternut squash, halved and seeded
1  acorn squash, halved and seeded
3 tablespoons butter
¼ cup chopped sweet onion
1 quart chicken broth
⅓ cup packed brown sugar
1 (8 ounce) package cream cheese, softened
½ teaspoon ground black pepper
½ teaspoon ground cinnamon to taste
fresh parsley, for garnish

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins. Melt the butter in a skillet over medium heat, and saute the onion until tender. In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches. Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 266.4
Fat: 14.5 g
Saturated fat: 9 g
Carbohydrates: 33.8 g
Sugars: 11.1 g
Dietary fiber: 5.2 g
Protein: 5.1 g
Cholesterol: 42.2 mg
Sodium: 139.3 mg
Literal Tuna Salad


Ingredients:
tuna, mayonnaise, cheese, iceberg lettuce, crouton, pepper

Directions:
Combine tuna and mayo in a small bowl. Mix until well blended., Mix lettuce, cheese, and croutons in another bowl. Drizzle on Ranch., Top with tuna mixture. Add pepper. Enjoy!
Bizcocho De Chocolate


Ingredients:
bittersweet chocolate, orange, zest of, cinnamon, eggs, sugar, salt, heavy cream, unsalted butter

Directions:
Preheat the oven to 325 degrees F.
Line an 8" square baking pan with parchment.
Finely grind the almonds, 6 ounces of the chocolate (reserve the rest of the chocolate for the glaze], the orange zest and 2 teaspoons of the cinnamon in the food processor.
In a large bowl, whisk the egg yolks with 3 tablespoons of the sugar until pale yellow and thick.
Fold in the nut mixture; the batter will be very thick.
In another large bowl, beat the egg whites and the salt until frothy.
Gradually add the remaining 3 tablespoons of sugar, continuing to beat until peaks form.
Fold half the beaten egg whites into the almond mixture to lighten it, then gently fold in the other half.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, turn out onto a rack , peel off the parchment paper, and cool completely.
To make the glaze, heat the cream and butter over medium low heat until steam rises from the surface.
Remove from the heat, and stir in the remaining three ounces of chocolate and 1/4 teaspoon of cinnamon, until the chocolate is fully melted and incorporated.
Cool for 15 minutes, or until the glaze is lukewarm.
Pour over the cake, letting it drip down the sides.
Chai Tea Mix
Category: drinks
By Jo

Instant Chai tea mix. You can spice it up even further by adding 1 teaspoon nutmeg and allspice, and 1/4 teaspoon white pepper.

Ingredients:
1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 ½ cups white sugar
1 ½ cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom

Directions:
In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder. To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.

Prep time: 30 mins
Cook time: 2 mins
Total time: 32 mins
Yields: 36 servings

Calories: 99.7
Fat: 1.9 g
Saturated fat: 1.7 g
Carbohydrates: 19.5 g
Sugars: 18.6 g
Dietary fiber: 0.2 g
Protein: 1.8 g
Cholesterol: 0.7 mg
Sodium: 28.5 mg
Blue Cheese Dipping Sauce


Ingredients:
unsalted butter, Spanish onion, all-purpose flour, kosher salt, cayenne pepper, blue cheese

Directions:
Place the milk in a small saucepan and bring to a simmer over low heat.
Heat the butter in a medium saucepan over medium heat. Add the onion and cook until soft.
Stir in the flour and cook for 1 minute.
Slowly whisk in the warm milk, and continue whisking until thickened.
Season with salt and cayenne pepper.
Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the cheese.
If the sauce is too thick, thin it with a little extra milk.
Serve sauce warm.
Simple Scrambled Eggs


Ingredients:
eggs, milk, butter, salt

Directions:
In a small bowl, whisk all the eggs together, well. Set aside.
Pour the milk, salt and butter in a small saucepan. Por the eggs in slowly.
Cook on medium heat. After 5 minutes, mix the mixture. Wait another 2-3 minutes. Mix again. Scrambled eggs will start to form. Continue cooking and mixing until there is no or little runny eggs. If there is runny eggs, drain in the sink.
Serve! Is good with toast, bacon or just by itself.
Slow Cooker Chicken Bone Broth
Category: soups-stews-and-chili
By France C

This slow-cooked bone broth uses roasted bones and unpeeled veggies, which produces a much deeper flavor and darker color. For a lighter-colored broth, omit the roasting step and use peeled veggies. The longer this simmers, the richer it gets, however don't go longer than 48 hours as the flavor can turn bitter. Make sure about half your bones are collagen-rich, such as chicken backs, feet, or wings. Season with additional salt, if desired, upon serving.

Ingredients:
3 pounds assorted chicken bones
6 cloves garlic, unpeeled
2  unpeeled carrots, cut into chunks
2 stalks celery with leaves, cut into chunks
1  onion, unpeeled and quartered
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2  bay leaves
1 teaspoon sea salt
½ teaspoon black peppercorns
12 cups water, or as needed

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place chicken bones, garlic cloves, carrots, celery, and onion on a baking sheet and drizzle with olive oil. Toss to coat. Roast in the preheated oven for 30 minutes, stirring halfway through. Transfer roasted bones and vegetables into a 6-quart slow cooker. Add vinegar, bay leaves, salt, and peppercorns. Cover completely with water and cook on Low for 24 to 48 hours, adding 1 to 2 cups more water during the cooking process, to keep bones submerged. Strain broth using a fine mesh strainer. Pour into jars and refrigerate until ready to use.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 413.9
Fat: 29.4 g
Saturated fat: 7.9 g
Carbohydrates: 5.5 g
Sugars: 2.3 g
Dietary fiber: 1.2 g
Protein: 30.1 g
Cholesterol: 143 mg
Sodium: 376.4 mg
Roasted Portabella Mushrooms


Ingredients:
portabella mushrooms, cherry tomatoes, zucchini, fresh thyme, fresh parsley, pecorino romano cheese, parmesan cheese, pine nuts, cooking sherry, cooking wine, olive oil, dark soy sauce

Directions:
PREPARE THE MUSHROOMS.
Remove the stems from the mushrooms.
With a wet paper towel or mushroom brush, clean the mushroom tops so they are free of any dirt.
Combine the marinade ingredients in a plastic bag and add the mushrooms. Marinate for at least 30 minutes up to 24 hours. Toss the mixture a few times during the marinade process.
When your ready, roast the mushrooms on a foil lined rimmed baking sheet for 20 minutes at 400F, flipping the mushroom halfway through.
While the mushrooms are roasting, prepare the pine nuts, zucchini noodle & tomato mixture.
PREPARE THE PINE NUTS, ZUCCHINI & TOMATOES.
In a small skillet, heat the pine nuts until just starting to brown, tossing as they heat. Set aside.
Cut the tomatoes in half, place in a bowl and season with salt. Set aside.
Using a julienne peeler or spiralizer, make the zucchini noodles.
If the zucchini is particularly watery, you can blot it with a paper towel.
Otherwise, when there is about 5 minutes left on the mushrooms, proceed to heat a small skillet with a tablespoon of olive oil. Add the zucchini noodles and cherry tomatoes. Heat for 3-4 minutes, tossing a bit while you go, until tomatoes start to wilt and zucchini is heated through.
Season with salt and pepper.
PUT IT ALL TOGETHER.
Once the mushrooms are tender, remove and sprinkle with sea salt (I used Maldon finishing salt available here] and the chopped thyme.
Plate the mushrooms, top with zucchini tomato mixture.
Sprinkle with toasted pine nuts, cheese and fresh parsley.
Peach-Raspberry Sangria


Ingredients:
vanilla bean, riesling wine, fresh lemon juice, sugar, fresh raspberry, orange, lemon

Directions:
Cut vanilla bean lengthwise. Scrape out the black seeds and put at bottom of pitcher. Discard the pods.
Combine all the other ingredients. Be careful with the liquid because the fruit will cause it to overflow if the pitcher is too full!
Chill sangria overnight to get maximum flavor.
Just before serving, add ice cubes. Try using extra raspberries to make raspberry ice cubes for an extra pretty sangria! :] Enjoy!
Lebanese Lamb Meatball and Rice Soup


Ingredients:
ground lamb, long grain rice, tomato puree, instant chicken bouillon granules, water

Directions:
Make balls the size of a hazelnut from the kafta.
Heat the clarified butter in a saucepan and add the meatballs; brown.
Add the tomato puree and bring to a boil. Add the rice, chicken stock granules and the water, stir lightly to combine and simmer over low heat.
Cook until rice is tender and add salt to taste.
Easy Tomato Florentine Soup (Vegan Too!)


Ingredients:
orzo pasta, cannellini beans

Directions:
Cook orzo according to package (I recommend slightly under cooking], drain and set aside.
Add tomato soup to a pot with cannellini beans and cook until heated through. Add spinach and orzo and cook until spinach is wilted. Remove from heat and serve.
Rhubarb Muffins


Ingredients:
brown sugar, eggs, vanilla, buttermilk, rhubarb, walnuts, pecans, all-purpose flour, baking powder, baking soda, salt, sugar, cinnamon, margarine

Directions:
Preheat oven to 425° and grease muffin tin.
In a large mixing bowl, whisk together the first 4 ingredients; mix well.
Add in the buttermilk, rhubarb, and walnuts; stir to combine.
In another bowl, combine the flour, baking powder, baking soda, and salt; add dry mixture to the rhubarb mixture; stir just until moist.
Spoon batter into prepared muffin tin, filling 3/4 full.
To make topping: mix together topping ingredients; sprinkle over muffin batter.
Bake for about 20 minutes.