One of the things that I love about spring and early summer is rhubarb. Rhubarb is an old fashioned plant that you would likely find at grandma's house growing in her backyard. The leaves are poisonous, but the stalks are typically used in sweet recipes. Often, you can find rhubarb stalks in your grocery store in the spring and early summer season. I have several rhubarb plants growing in my yard, and if you have room and like rhubarb, I highly recommend growing this plant.
These rhubarb muffins are sweet with just a little of that tart taste rhubarb lovers adore! With a delicious buttery-cinnamon topping that adds a hint of decadence, these muffins are sure to please! I have been making these muffins for the last couple of years, and we enjoy them so much that I believe these muffins will be a mainstay for years to come. Give these great rhubarb muffins a try, and you will definitely see why my family loves them.
Preheat to 350F. Grease 21 muffin cups (or use paper liners). In a medium bowl, stir the flour, baking soda, baking powder, salt, and cinnamon. In a separate bowl, beat the brown sugar, oil, egg, vanilla, and buttermilk with a mixer until smooth. Pour in the dry mixture and mix by hand just until both mixtures are blended together. Stir in the rhubarb and walnuts. Spoon the batter into prepared cups, filling about 3/4ths full. In a small bowl stir together the melted butter, sugar, and cinnamon; sprinkle approximately 1 teaspoon of this mixture on top of each muffin. Bake at 350F until tops of the muffins spring back when lightly pressed. This takes about 18 to 20 minutes. Cool 10 minutes before removing. Yields 21 muffins.
(edited by Anna Weicht)