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How to make it

  • Beat 1/2 cup brown sugar and butter until smooth and mixed.
  • Add sour cream and eggs, one at a time, until well mixed.
  • Add vanilla and mix to combine.
  • Combine dry ingredients(1/2t cinnamon) in separate bowl and add to wet ingredients combining by hand until just moistened. DO NOT OVER MIX.
  • Carefully fold in rhubarb.
  • Spoon batter into greased muffin tins, filling most of the way to give large yield muffins.
  • Combine remaining brown sugar and cinnamon and sprinkle over muffin tops.
  • Bake at 350 for about 30 minutes, until lightly browning.
  • Cool slightly before removing from pan.

Reviews & Comments 7

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    " It was excellent "
    missdrea ate it and said...
    these were very yummy and not too sweet. my first time making homemade muffins. had everything on hand except for the sour cream. i love a recipe that i only have to buy 1 or 2 ingredients for. thanks for a new way to use my rhubarb!
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    " It was excellent "
    momo_55grandma ate it and said...
    love this recipe a definite save thanks high5
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    " It was good "
    bestcooker ate it and said...
    I just made these today and loved them! They are nice moist muffins with a cake-like texture, just the way we like them, and had a nice balance of sweet and tart. 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!
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  • krumkake 9 years ago
    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 rhubarb ANYTHING...thanks!
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  • babskitchen 9 years ago
    Oh, looks good, keni. I've saved it to my recipe box!
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  • blueeyes68ky 9 years ago
    Thanks also I have saved and printed the recipe out.
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    " It was good "
    bestcooker ate it and said...
    These look delicious! I have saved the recipe to my recipe box. Thanks for sharing!
    Was this review helpful? Yes Flag

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