A touch of tartness and sweetness is contained in this delicious rhubarb recipe.
| 1/2 |
|
cup firmly packed brown sugar |
| 1/4 |
|
cup LAND O LAKES® Butter, softened |
| 1 |
|
cup sour cream |
| 2 |
|
LAND O LAKES® All-Natural Eggs |
| 1 1/2 |
|
cups all-purpose flour |
| 3/4 |
|
teaspoon baking soda |
| 1/2 |
|
teaspoon ground cinnamon |
| 1 1/2 |
|
cups sliced 1/4-inch fresh or frozen rhubarb |
| 1 |
|
tablespoon sugar |
| 1/2 |
|
teaspoon ground cinnamon |
Heat oven to 375°F. Combine brown sugar and butter in large bowl. Beat at medium speed until mixture is creamy. Add sour cream and eggs; continue beating until well mixed.
Stir together flour, baking soda and 1/2 teaspoon cinnamon in medium bowl. Stir flour mixture into sour cream mixture just until moistened. Gently stir in rhubarb. Spoon into greased or paper-lined 12-cup muffin pan.
Stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon in small bowl. Sprinkle about 1/4 teaspoon mixture on top of each muffin. Bake for 25 to 30 minutes or until lightly browned. Let stand 5 minutes; remove from pans.
