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Rhubarb Streusel Muffins Recipe


2004 Rhubarb Baking Contest Winner - 1st Place Rhubarb Dessert Category and Best of Show!


  • 1/2 c. butter, softened
  • 1 c. packed brown sugar
  • 1/2 c. sugar
  • 1 egg
  • 2 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/8 tsp. salt
  • 1 c. sour cream
  • 3 c. fresh rhubarb, chopped
  • Topping:
  • 1/2 c. chopped pecans
  • 1/3 c. packed brown sugar
  • 1 tsp. cinnamon
  • 1 Tbsp. cold butter


Preheat oven to 350 degrees.
In a mixing bowl cream butter and sugars. Add egg and beat well. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream. Fold in rhubarb. Fill paper lined muffin cups three quarters full. Combine the pecans, brown sugar and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. Bake at 350 degrees for 22-25 minutes, or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire rack. Yields one and a half dozen muffins.

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