This is outstanding - a must try it recipe for rhubarb season! It came out deliciously moist. I had wheat germ on hand, so used that in place of the wheat bran (not sure what the difference is between the two). I also couldn't resist dotting this with about 2 tablespoons butter before popping in the oven. Thanks, Jacqueline! Made for PAC Spring '08.
These were very yummy! I made them to take on our long drive to Seward, Alaska for the 4th of July festivities. I mixed all the rhubarb in the batter then poured it into muffin cups and topped it with crumbs for maximum portability. :-) I also used half whole wheat flour. Delish!