Wild about rhubarb

This year, I discovered rhubarb. Gorgeous to look at, too sour to eat by itself, this amazing perennial adds a spicy tartness to a variety of yummy confections.

This was our plant's second season so I was finally able to harvest its beautiful ruby stalks. The hubby informed me it was now or never, so I hunkered down and searched out some recipes. In addition to the usual strawberry rhubarb desserts, I found a lovely rhubarb muffin recipe that wowed even my mom when she visited!

Rhubarb Muffins

(from www.allrecipes.com, revised by Well Armed Housewife)

Batter:

• 1/2 cup sour cream
• 2 tablespoons butter, melted
• 2 tablespoons vegetable oil
• 1 egg
• 1/2 teaspoon vanilla extract 
• 1 1/2 cups all-purpose flour
• 3/4 cup brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup finely diced rhubarb

Topping:

• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup crushed sliced almonds
• 2 teaspoons melted butter

Preheat oven to 350 degrees. In a small bowl, combine wet ingredients. In a second, larger bowl, combine dry ingredients. Add wet to dry and fold in rhubarb. Spoon batter into prepared muffin tin so each cup is approximately 2/3 full. Combine topping ingredients and spoon on top of batter, patting down gently. Bake for 40 minutes or until cake springs back to the touch.