Rhubarb Crisp Muffins

"I found this recipe about 20 years ago in my small hometown newspaper. Having an abundance of fresh rhubarb in the spring made these muffins a regular in our home. They are awesome! Make sure to cut the rhubarb very very small. I have only made these with fresh rhubarb so am unaware of how they would turn out using frozen."
 
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Ready In:
45mins
Ingredients:
13
Yields:
10-12 muffins
Serves:
10-12
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ingredients

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directions

  • Mix topping and set aside.
  • Cream together sugar, butter, egg, vanilla, almond till light and fluffy.
  • In a seperate bowl combine flour, baking powder and soda.
  • Add flour mixture to sugar mixture alternating with the buttermilk.
  • Stir just untill dry ingredients are moist.
  • Fold in rhubarb.
  • Fill in muffin pan depending on how big you like muffins. i think it's supposed to make 12.
  • Sprinkle with topping.
  • Bake at 375 degrees for 25-30 minutes.

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