Hooray for rhubarb. Every summer, enough rhubarb grows in the back corner of my garden for just a couple of recipes. It’s the perfect amount to enjoy and keep rhubarb a special treat for only a few times a year.
Any time I use chopped rhubarb, I sprinkle it with a little sugar before putting it in the recipe. It brings out the juices and softens it.
These easy muffins start with brown sugar and butter, creamed together.
Eggs and sour cream are added.
Then flour, baking soda, and cinnamon.
Then the rhubarb goes into the mixture.
One thing I always have on hand is cute muffin papers. I usually grab them in the food section at T.J. Maxx.
Sprinkling the muffins with cinnamon and sugar before baking creates a delicious crust on top.
Bake for a half hour and enjoy!
- 1/2 cup brown sugar, packed
- 1/4 cup butter
- 1 cup sour cream
- 2 eggs, beaten
- 1 1/2 cups flour
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 cups chopped rhubarb
- 1 tablespoon sugar, plus a bit more for sprinkling over rhubarb
- Sprinkle chopped rhubarb with sugar and let sit while preparing the rest of the ingredients.
- Cream together the brown sugar and butter.
- Add sour cream and eggs. Mix well.
- Sift together flour, baking soda, and 1/2 teaspoon of cinnamon.
- Stir flour mixture into the sour cream mixture until moistened.
- Fold in the rhubarb.
- Pour batter into a muffin pan lined with papers.
- Mix together sugar and remaining cinnamon and sprinkle over batter.
- Bake at 375 degrees for 30 minutes.
- Makes at least 12 muffins.