No this is not a secret family recipe, one can find it anywhere on the internet. Nothing like using ones own fresh chicken eggs and rhubarb.
1/2 cup brown sugar, packed
1/4 cup butter, softened
1 cup dairy sour cream
1 teaspoon pure vanilla extract
*The butter and sour cream gives this Rhubarb muffin a special texture
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 cups fresh rhubarb, cut into 1.4 inch slices
1 tablespoon granulated sugar mixed with 1/2 teaspoon of cinnamon
Preheat the oven to 375°
Beat brown sugar and butter in a bowl on medium speed until creamy. Add sour cream, eggs and vanilla extract. Beat until well mixed.
In a bowl, mix flour, baking soda and cinnamon; stir mixture into a creamed mixture by hand just until moistened. Stir in rhubarb. Spoon into a greased or paper lined muffin pan.
Sprinkle tops equally with granulated sugar mixture. Bake 25-30 minutes. Let stand at least 5 minutes, then remove from muffin pan. Cool on wire rack.
Make 12 muffins