The rhubarb is up and ready. I love rhubarb. It makes me think of my Grandma. She had a huge rhubarb patch in the garden and we were treated to rhubarb pie, cake, jam, and sauce. This recipe came from my youngest sister.
1/2 c. brown sugar
1/4 c. butter
1 c. sour cream
2 eggs
1/2 tsp. vanilla
1 1/2 c. flour
3/4 tsp. baking soda
1/2 tsp. cinnamon
1 1/2 c. rhubarb, chopped
1 tbsp. sugar
1/2 tsp. cinnamon
1. Preheat oven to 375 F.
2. In a large bowl, cream sugar and butter. Add sour cream, eggs, and vanilla.
3. In a medium bowl, sift and stir together flour, baking soda, and 1/2 tsp. cinnamon.
4. Stir flour mixture into sour cream mixture just until moistened. Fold in rhubarb.
5. Spoon into greased muffin pan.
6. In a small bowl, stir together 1 tbsp. sugar and 1/2 tsp. cinnamon. Sprinkle onto each muffin.
7. Bake for 25 to 30 minutes. Cool 10 minutes before removing from pan.
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