Rhubarb Streusel Muffins

• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1 egg
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup sour cream
• 3 cups chopped fresh rhubarb or 3 cups chopped frozen rhubarb, thawed
• Topping
• 1/2 cup pecans
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon cold butter

1. In a mixing bowl, cream butter and sugars. Add egg; beat well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb. Fill paper-lined or greased muffin cups three-fourths full.
2. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 350 for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

butter, brown sugar, sugar, egg, flour, baking powder, baking soda, salt, sour cream, fresh rhubarb, topping, pecans, brown sugar, ground cinnamon, cold butter

Taken from www.food.com/recipe/rhubarb-streusel-muffins-253898 (may not work)