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Prep Time

Prep Time

25 min

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Total Time

45 min

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Calories per serving


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Ingredients (12)
  • 2 cups DOLE® frozen rhubarb, defrosted, chopped
  • 1-1/4 cups all-purpose flour, divided
  • 1 egg(s), beaten
  • 2 teaspoons vanilla extract
  • 1/2 cup wheat flour
  • 2/3 cup granulated sugar, divided
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 tsp salt
  • 1 cup light sour cream
  • 6 tablespoons butter or margarine, melted
  1. Combine 1 cup all-purpose flour, whole wheat flour, 1/3 cup sugar, cinnamon, baking powder, baking soda and salt in bowl, set aside.
  2. Toss drained rhubarb with remaining 1/3 cup sugar, continue to drain.
  3. Blend sour cream, margarine or butter, egg and vanilla.  Stir sour cream mixture into dry ingredients (dough will be stiff).  Toss rhubarb with remaining 1/4 cup flour.  Stir into batter.
  4. Place baking cups in muffins tins.  Divide batter equally into muffin cups. Use spoon to smooth batter.  Sprinkle with streusel topping.
  5. Bake at 375°F. 20 to 25 minutes or until tooth pick inserted comes out clean. Cool and serve.
  6. Streusel Topping:  Mix together 1/3 cup all-purpose flour, 1/3 cup packed brown sugar,  1/2 teaspoon ground cinnamon and 1/8 teaspoon salt.  Stir in 5 teaspoons butter or margarine, melted until blended.  Sprinkle over muffin batter.