• 8servings
  • 35minutes
  • 287calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup butter, softened

  2. 3/4 cup packed brown sugar

  3. 1 egg

  4. 1 cup all-purpose flour

  5. 1/2 teaspoon baking powder

  6. 1/2 teaspoon baking soda

  7. 1/4 teaspoon salt

  8. 1/2 cup sour cream

  9. 3/4 cup diced fresh or frozen rhubarb

  10. 1/4 cup chopped walnuts

  11. TOPPING:

  12. 1/4 cup sugar

  13. 1/2 teaspoon ground cinnamon

  14. 1 tablespoon cold butter

Instructions Jump to Ingredients ↑

  1. Rhubarb Cream Muffins Recipe photo by Taste of Home In a large bowl, cream butter and brown sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts.

  2. Fill paper-lined muffin cups three-fourths full. For topping, combine sugar and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter.

  3. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.


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