 | | Directions |
- Generously grease the sides and bottom of the muffin cups. Preheat oven to 350 degrees F.
- In a medium bowl, cut 1/4 cup butter into 1/2 cup brown sugar until the mixture is crumbly; stir in the rhubarb.
- Spoon this mixture into the greased muffin cups. Distribute evenly between the cups; set aside.
- Cream the butter and sugar together. Add the egg and beat until well mixed.
- In a separate bowl, mix together the flour, baking powder, salt and nutmeg.
- Add the half the flour mixture and half the cream; mix well and then add the remaining flour mixture and cream. Beat until batter is well mixed.
- Pour the batter over the rhubarb mixture in the muffin cups, Fill about 3/4 full or no more than 1/4 inch from the top edge.
- Place in the preheated oven and bake for 15 to 20 minutes. Allow to cool for 5 minutes in the muffin tin and then turn out onto a serving tray so the rhubarb layer is on top.
- Serve warm. Top with whipped topping if desired.
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Prep Time: 45 minutes
Cook Time: 20 minutes
Container: Muffin tin
Servings: 12
|  | | Ingredients | | - | | 1/2 cup brown sugar |
| - | | 1/4 cup butter - cold |
| - | | 1 cup dice rhubarb - fresh |
| - | | 1/2 cup sugar |
| - | | 1/3 cup butter - softened |
| - | | 1 egg |
| - | | 1 1/2 cups flour |
| - | | 2 teaspoons baking powder |
| - | | 1/2 teaspoon salt |
| - | | 1/4 teaspoon nutmeg |
| - | | 1/2 cup cream |
| - | | Whipped topping (optional) |
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