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Keni / All my dishes 4 months ago
A lil different muffin recipe with a nice topping to give it a crunch and added sweetness. This is a great way to use fresh rhubarb but frozen can be used, too.
Prep:10m Cook:30m Servings:12
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Keni |
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bestcooker 4 months ago said:
These look delicious! I have saved the recipe to my recipe box. Thanks for sharing!
blueeyes68ky 4 months ago said:
Thanks also I have saved and printed the recipe out.
babskitchen 4 months ago said:
Oh, looks good, keni. I've saved it to my recipe box!
krumkake 4 months ago said:
Our rhubarb is done for the year, but I printed this off to save for next spring - the sour cream would make these moist and delish, I'm sure...love rhubarb ANYTHING...thanks!
bestcooker 4 months ago said:
I just made these today and loved them! They are nice moist muffins with a cake-like texture, exactly the way we like them! (None of those rustic, dry, cardboardy bricks that some people pass off as muffins for us.) These had a nice balance of sweet and tart and I am definitely saving the recipe to my "tried and true" collection so I can make them again and again! Thank you, Keni, for sharing your recipe!