Rhubarb Streusel Muffins

Like I said in the Strawberry Rhubarb Pie post, our rhubarb is ready for harvest. To take advantage of this wonderful harvest time, I tried out a new recipe: Rhubarb Streusel Muffins. They were super yummy. The rhubarb gets all soft and adds this wonderful moistness to the muffins. My kids loved them.

I think that by the time I remembered to take a picture, this was the last muffin. Here's the recipe:

Rhubarb Streusel Muffins

2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ginger
1/4 tsp cinnamon
1/2 cup butter
1 1/4 cups brown sugar
1 egg
1 cup sour cream
1 1/2 teaspoons vanilla
2 1/2 cups rhubarb, chopped into 1/2 inch chunks

Streusel:
1/2 cup sugar
1 tsp cinnamon
1/2 cup rolled oats
2 Tbs melted butter

Preheat oven to 350 degrees. Mix flour, soda, salt, ginger and cinnamon and set aside. In a large mixing bowl, cream together butter and brown sugar. Beat in egg. Beat in flour and sour cream alternately until blended. Mix in vanilla. Stir in rhubarb chunks. Grease muffin tins and fill with batter.

For topping, mix togehter sugar, cinnamon and oats. Stir in melted butter. Sprinkle atop each muffin.

Bake for 20-22 minutes or until center just bounces back when touched.