Rhubarb Muffins

By Caryl

Ingredients

• Topping:
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups packed brown sugar
• 1 egg
• 1/2 cup melted butter
• 1 cup buttermilk
• 1 teaspoon vanilla
• 2 cups chopped rhubarb
• 1/2 cup packed brown sugar
• 1 tablespoon melted butter
• 1/2 teaspoon cinnamon

Preparation

Step 1

In a medium bowl combine flour, baking soda, salt and sugar.

In another bowl, beat the egg, stir in butter, buttermilk and vanilla.

Make a well in the dry ingredients, and add the egg mixture all at once. Stir until just blended and stir in the rhubarb.

Spoon into greased or paper lined muffin tins.

Topping:
Combine sugar, butter and cinnamon. Sprinkle a spoonful of topping over each muffin. Bake at 350 degrees for 20 to 25 minutes.


If you don't have buttermilk, you can substitute soured milk: put a tablespoon of lemon juice in a measuring cup, and fill to the 1 cup mark with milk, then let it sit for a few minutes.