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Rhubarb Streusel Muffins Recipe

Description

Best of Show and 1st Place Rhubarb Dessert Division (2004).

Ingredients

  • 1/2 cup butter (softened)
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup sour cream
  • 3 cups fresh rhubarb, chopped
  • Topping:
  • 1/2 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 1 tsp. cinnamon
  • 1 tbsp. cold butter

Instructions

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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