Rhubarb Orange Muffins

2 cups finely diced rhubarb

3/4 cup sugar

1 teaspoon grated orange rind

2 1/2 cups flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 beaten eggs

3/4 cup buttermilk

3 tablespoons butter, melted

sifted powdered sugar

Combine rhubarb, 1/4 cup of the sugar, and orange peel; let stand 5 minutes.

Stir together flour, 1/2 cup sugar, baking powder, baking soda, and salt.

Combine eggs, buttermilk, and butter; add all at once to dry ingredients, stirring just until moistened.

Gently fold in rhubarb mixture.

Fill greased muffin pans 2/3 full.

Bake at 375ºF for 20 to 25 minutes. Dust warm muffins with powdered sugar.