1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup (8 ounces) sour cream
3 cups chopped fresh or frozen rhubarb, thawed
TOPPING:
1/2 cup chopped pecans
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 tablespoon cold butter
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb.
Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter.
Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 1-1/2 dozen.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
1 each: 238 calories, 11g fat (5g saturated fat), 36mg cholesterol, 149mg sodium, 33g carbohydrate (22g sugars, 1g fiber), 3g protein.