2 cups All-Purpose Flour
1/4 cup Turbinado, Demerara or other coarse/brown Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Kosher Sea Salt
1 cup Sour Cream
1 cup Milk
1 Tablespoon Vanilla
1 cup small diced Rhubarb, about 3 stalks
1 stick Butter, melted and cooled to room temperature
Mix dry ingredients in a medium bowl until well blended.
Whisk eggs, sour cream, milk and vanilla in measuring glass or small bowl until well blended, then whisk into the dry ingredients.
Add melted butter and rhubarb to the batter and whisk until smooth.
Brush a light coating of oil on a pre-heated waffle iron. Working in batches, pour or spoon batter into hot waffle iron and cook to manufacturer’s instructions.
Serve immediately or transfer to a warm oven to hold temperature.
Lightly re-oil waffle iron as needed.
Makes 8-10 standard waffles, 20-40 mini waffles.
NOTE: Waffles freeze well and reheat easy in the oven or toaster.