1/4 cup cold butter, cubed
1/2 cup packed brown sugar
1 cup chopped fresh or frozen rhubarb, thawed
BATTER:
1/3 cup butter, softened
1/3 cup sugar
1 large egg, room temperature
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1. In a small bowl, cut butter into brown sugar until crumbly. Stir in rhubarb. Spoon evenly into 12 well-greased muffin cups; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk and mix well.
3. Spoon over rhubarb mixture, filling cups three-fourths full. Bake at 350° until a toothpick comes out clean, 15 to 20 minutes. Cool for 5 minutes before inverting onto a serving plate. Serve warm.
Prize Winning Recipe
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
YIELD: 1 dozen.
Nutrition Facts
1 bun: 206 calories, 10g fat (6g saturated fat), 43mg cholesterol, 269mg sodium, 27g carbohydrate (15g sugars, 1g fiber), 3g protein.