Rhubarb is something that grows strong in the garden all spring & summer long.
In fact, it's the first perennial up in the spring & one of the last things to fade in the fall.
I get so much from my four plants, I usually use it all to make jam in the fall.
This summer, I wanted to challenge myself to use some of the vast quantities of rhubarb that I get from the garden & make some other recipes with it.
This is the first one that I made this summer & let me tell you. Go. Make. These. Muffins.
The sweetness of the sugar cinnamon topping paired with the sourness of the rhubarb is such a wonderful combination!
Rhubarb Muffins with Brown Sugar Cinnamon Topping
makes 12 muffins
1/2 cup sour cream (low fat or fat-free works too!)
1/4 cup canola oil
1 1/3 cup flour
1 cup diced rhubarb
2/3 cup brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
Brown Sugar Cinnamon Topping:
1/4 brown sugar
1/2 tsp. cinnamon
2 tsp. melted butter
To make the muffins:
Preheat oven to 350º F.
Blend together sour cream, oil & egg. Set aside. In another bowl, stir remaining ingredients together & combine with sour cream mixture. Mix just until moistened. Fill muffins cups 2/3 full.
To make topping:
Combine all ingredients & spoon onto each muffin. Bake for 25-30 minutes.
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