Rhubarb Muffins

Since I started growing my own rhubarb, I have collected many recipes to try out.  I have only made a few of them because the few recipes I made went over so well, I didn't need to experiment further.  I had an urge to make muffins one weekend and pulled out a Minnesota cookbook and found this recipe for rhubarb muffins with a crackly topping.  They were cooling on the counter when a friend came over for dinner.  Drawn not only to my cooking, but baking as well, he asked if he could have one on his way out the door.  The answer of course was yes!  They were also shared with my coworkers as they too benefit from my overcooking for a two person household.

Rhubarb Muffins

(adapted from Always Superb by the Junior League of Minneapolis and St. Paul)

Yield: 16 muffins

2 1/2 cups flour

3/4 teaspoon baking soda

1 teaspoon salt

1 1/2 cups packed brown sugar

2/3 cup vegetable oil

1 cup buttermilk

1 egg, lightly beaten

1 teaspoon vanilla extract

1 1/2 cups chopped rhubarb

1/2 cup packed brown sugar

Mix the flour, baking soda and salt together.  Combine 1 1/2 cups brown sugar, oil, buttermilk, egg and vanilla in a separate bowl and mix well.  Stir in the flour mixture just until moist.  Fold in the rhubarb.  Fill prepared muffin cups 3/4 cup full.  Sprinkle 1/2 cup brown sugar over the tops of the muffin batter.  Bake at 325 F for about 30 minutes or until a toothpick inserted into the center comes out clean.  Remove from pan to rake for cooling.