| Rhubarb Crisp Muffins | | | | | | | |
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| 1 1/2 cup packed brown sugar | 1 tsp baking powder | | | | |
| 1/2 cup soft butter | | 1 tsp baking soda | | | | | |
| 1 egg | | 1 cup buttermilk | | | |
| 1 tsp vanilla | | | 3 cup diced rhubarb | | | | |
| 1/2 tsp almond extract | | 3 cup flour | | | | | |
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| Topping | | | | | | | | | | |
| 1/3 cup brown sugar | 1 tsp cinnamon | | | | | |
| 1 tbsp soft butter | | | | | | | | | |
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| In a small bowl, combine sugar, butter & cinnamon until crumbly. Set aside. Preheat oven to 375f. In a |
| med bowl, cream 1 1/2 c brown sugar, butter, egg, vanilla & alomd extract until misture is light in colour. |
| In a separate bowl, stir together flour, baking powder & soda. Add flour mixture to sugar mixture | |
| alternately with buttermilk, stirring just until dry ingredients are moist. Do not overmix - batter | |
| should be lumpy. Fold in rhubarb. Divide batter among 12 paperlined muffin cups. Cups will be very full. |
| Sprinkle each muffin generously with sugar misture. Bake 25 to 30 minutes. | |
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