Yield:12

Muffins Ingredients

300 mL Cut Rhubarb
1/2 cup firmly packed light brown sugar
1/4 cup butter
1 large eggs, lightly beaten
150 mL flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon lime juice

Topping Ingredients

3 Tablespoons butter, melted
1/2 cup all purpose flour 95 mL firmly packed light brown sugar
1/4 teaspoon ground cinnamon
Pinch teaspoon salt

Directions

1. Preheat oven to 350 degrees.

2. Line a 12 cup muffin pan with paper liners.

3. In a large saucepan over medium heat, warm the butter, brown sugar, and rhubarb. Once it comes to a slow simmer, remove from heat and let cool. Then use a potato masher to smash the rhubarb.

4. 

5. You will know that the rhubarb mixture has cooled enough, once you can leave your finger in the pot without it being to hot. Once it's cool mix in egg and lime juice.

6. In a medium bowl, combine flour, baking powder, cinnamon & salt

7. Add flour mixture to rhubarb mixture, stirring to combine.

9. Divide batter evenly between prepared muffin cups.
10. For topping: in a small bowl, stir together melted butter, flour, brown sugar, cinnamon, and salt with a fork until crumbly.

12. Sprinkle topping over batter filled cups, pressing topping into batter.
13. Bake until a wooden pick inserted in center comes out clean, about 20 minutes. Let cool in pan 5 minutes. Remove muffins from the pan and cool completely on a wire rack.

Inspired by: Grumpys Honey Bunch