This Yummy Rhubarb Muffin Recipe is so easy and quick to make!
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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!
Our family absolutely ♥ LOVES these moist, delicious muffins, and each Spring it is the FIRST rhubarb recipe our children ask for!
Scroll down to the bottom of the page, and you can read a review from June, who's family seems to LOVE them 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.
Rhubarb Muffins freeze very well too!
Simple place the ones you don't want to eat fresh into a sealable container or sealable bags. I like to freeze some in individual sealed bags (for example, "ziploc" bags) and pop them in the freezer -- then when it's time to make the lunches ... surprise the hubby with a (yummy - tastes - like -freshly made) rhubarb muffin!
Rhubarb Muffin Recipe Review
June, from North Bay, Ontario, Canada, a website to Rhubarb-Central.com, wrote:
" ... I made my fifth batch of these muffins today and they are almost all gone!
People love them...they are so moist and something different.
I do double the topping as we like lots.
I used almonds today as I ran out of pecans and walnuts, they were not quite as good.
What I mainly like about this rhubarb muffin recipe is that it uses 3 cups of rhubarb, whereas some recipes only use one cup - rhubarb is so plentiful here so I want to use as much as possible.
Again, thanks for the great recipe,
June, North Bay, Ontario, Canada "
~ Thank YOU June for sharing your recipe success and submitting this review!
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