Rhubarb Cream Muffins

• 1/4 cup butter, softened
• 3/4 cup packed brown sugar
• 1 egg
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 3/4 cup diced fresh or frozen rhubarb
• 1/4 cup chopped walnuts
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon cold butter

1. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts.
2. Fill paper-lined muffin cups three-fourths full. For topping, combine sugar and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter.
3. Bake at 375u0b0 for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

butter, brown sugar, egg, flour, baking powder, baking soda, salt, sour cream, frozen rhubarb, walnuts, sugar, ground cinnamon, cold butter

Taken from www.tasteofhome.com/recipes/rhubarb-cream-muffins/ (may not work)