1 Picture
Ingredients
- TOPPING:
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 egg
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 cup (8 ounces) sour cream
- 3 cups chopped fresh or frozen rhubarb, thawed
- 1/2 cup chopped pecans
- 1/4 cup packed brown sugar
- 1 tsp ground cinnamon
- 1 Tbsp cold butter
Details
Servings 18
Preparation time 15mins
Cooking time 37mins
Adapted from tasteofhome.com
Preparation
Step 1
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb.
Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter.
Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean.
Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Yield: about 1-1/2 dozen.
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