• 1 to 2 cups of rhubarb, sliced into 1/2 inch pieces
• 1 cup brown sugar
• 1/2 cup butter or margarine
• 1/2 cup milk
• 1 egg
• 2 cups flour
• 1 Tbsp.  Baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon

TOPPING:

• 3 Tbsp white sugar
• 1 tsp cinnamon

Preheat oven to 425 degrees.

In a bowl, microwave 1/2 cup butter or margarine for 10 seconds, remove and stir.  Repeat this step until butter is melted.  Let cool.

In a second bowl, mix 2 cups flour, 1 cup brown sugar, 1 Tbsp baking powder, 1 tsp baking soda, 1/2 tsp salt and 1/2 tsp cinnamon.

Add wet mixture to dry ingredients and blend until just moistened.  Add sliced rhubarb and mix gently.  Do not over-stir.

Fill lined muffin cups with batter (we used large liners – alternatively you can grease the muffin cups).

Mix 3 Tbsp white sugar and 1 tsp cinnamon and sprinkle overtop the muffins – each muffin should get about 1/2 tsp of the mixture but you don’t need to be exact.

Bake for 15 to 20 minutes.  

Best eaten when still warm!

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