This Yummy Rhubarb Muffin Recipe is so easy and quick to make!
You can use fresh or frozen rhubarb for this recipe.
The streusel type topping on these muffins give them incredible flavour.
It is always a pleasure to set a basket of these muffins out ... but they never last long at our home!
A Great lunch idea too!
If you use frozen rhubarb, use it when the rhubarb is only partially thawed, and discard any extra liquid.
1/2 cup butter or margarine, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 cup sour cream
3 cups fresh OR * frozen rhubarb, chopped into 1" pieces
FOR THE TOPPING
1/4 pecans, chopped
1/4 cup brown sugar, packed
1/2 tsp. cinnamon
1 tbsp. cold butter or margarine
1 tbsp. all-purpose
In a mixing bowl, cream butter and sugars.
Add egg, beat well.
Combine the flour, baking powder, baking soda and salt.
Add to the creamed mixture alternately with the sour cream.
Fold in the rhubarb.
Fill paper-lined or greased muffins tins 3/4 full.
FOR THE TOPPING
In a small bowl, combine the pecans, brown sugar, flour and cinnamon.
Cut in butter until crumbly.
Sprinkle over muffin batter in muffin tins.
Bake muffins at 350° F for 22 -25 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before removing from pan.
Makes about 1 - 1 1/2 dozen muffins.
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