Ingredients
- 1 1/2 cups flour
- 3/4 cups brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 1 cup chopped rhubarb
- 1/2 cup chopped walnuts
Topping:
- 1/2 cup brown sugar
- 1/4 cup chopped walnuts
- 1/2 teaspoon cinnamon
Directions
Preheat oven 325 degrees F.
Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.
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By sonjag973_6186912
Kentwood, MI
on May 28, 2012
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Very Good. I made them as is and they came out wonderfully. I froze 4 of them and my kids microwaved for 30 seconds to thaw and ate them for breakfast. Will definitely make again.
By blessedbyabunch...
Muscatine, IA
on June 27, 2011
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Excellent. Feel free to experiment with different fruits, but before adding more rhubarb as some have mentioned, it is a weighty substance and too much make make your muffins fall apart. Also the soggy comment... if you used frozen rhubarb and didn't thaw and drain before adding it to the muffin batter, you will have a poor resulting product.
By dmv321_12960433
Helena, 66
on May 30, 2011
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My family loves this muffin and so do the judges at our county fair. I won the Best of Baking ribbon last summer with these muffins.
Read all 22 reviews