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I used 1 cup of brown sugar, not packed. I used 1/3 cup oil and 1/3 cup plain yogurt. The texture is great, it makes light muffins. I added another 5 minutes of cooking. I didn't do the topping. I made 12 muffins like you see on my photo. Thanks Charlotte :) Made for Market tag game

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Boomette July 11, 2011

I'm not wild about rhubarb, but I hated to let it go to waste. This recipe is really good and an excellent way to eat that prolific rhubarb! Even my super picky husband likes em! I have made them twice now and so I can offer the following hints: 1)the batter will be stiff, don't worry about it, the rhubarb moistens it back up 2) you may want to fill the muffin cups 2/3 full, only half was skimpy...we like a full muffin! 3) I now double the stuesel topping and I add 1/2 teaspoon maple flavoring...mmmm) 4)lastly, and most importantly...make more than you think you need...they go fast! They freeze well too, but mine never seem to make it there!

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Lisa Gay May 14, 2006

hi i also have large amounts of rhubarb and this is a nice addition to my rotation of muffins that i bake on a regulaur basis thanks for posting

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Dienia B. February 25, 2005
Cinnamon Topped Rhubarb Muffins