Prep Time

25 min

Total Time

45 min

Calories per serving

140

Servings

16

Ingredients (13)
  • 2 cups frozen rhubarb, defrosted, chopped
  • 1-1/4 cups all-purpose flour, divided
  • 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 egg(s), beaten
  • 2 teaspoons vanilla extract
  • Streusel Topping (recipe below)
Directions
  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. 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. 


  6. Bake at 375°F. 20 to 25 minutes or until tooth pick inserted comes out clean. Cool and serve.

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