Rhubarb Recipes

Cinnamon Topped Rhubarb Muffins

1/2 cup brown sugar, firmly packed
1/4 cup butter
1 cup sour cream
2 eggs
1 1/2 cups all-purpose flour
3/4 ts baking soda
1/2 ts cinnamon
1 cups chopped rhubarb
1 Tbls sugar
1 ts cinnamon
Preheat oven to 375 F.

Combine brown sugar and butter. Beat at medium speed until well mixed. Blend in sour cream and eggs. In a separate bowl mix together flour, baking soda, and 1/2 ts cinnamon. By hand, stir flour mixture into sour cream mixture just until moistened. Fold in rhubarb. Spoon into greased muffin pans. In small bowl stir together 1 Tbls sugar and 1/2 tea cinnamon, sprinkle onto each muffin. Bake for 25 to 30 min or until lightly browned. Cool 10 min; remove from pans.

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