Mom's rhubarb Muffins

Spring is such a joyful time of year. Here in Minnesota we are happy to FINALLY see some green grass and hear the birds chirping after a long cold winter. It is such a joy and delight walking around the yard with the kiddos, showing them all of the new life that has sprung from the ground or lifting them up to take a peak in the bird houses.

When we moved to our current home we were fortunate enough to buy from family members who loved gardens, both flower and vegetable. There is an established asparagus patch, raspberry bushes, several flower gardens, a large plot for a vegetable garden and three established rhubarb plants. Yes, THREE! We've grilled up asparagus already so I knew we need to get our hands on the rhubarb as well!

I have quite a few go to rhubarb recipes and most of them bring me back to my childhood. I specifically remember how much I despised rhubarb picking and cutting  days in my early teens. It just seemed like a never ending task, boy oh boy have things have changed. Now I can't turn down a reason to make something with rhubarb and I LOVE trying out new recipes. As much fun as new recipes can be, this rhubarb muffin recipe is TO DIE FOR.

Mom's Rhubarb Muffins
1 1/4 cup brown sugar
1/2 cup oil
1 egg
2 tsps. vanilla
1 cup buttermilk*
2 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups chopped rhubarb

Topping:
2 tbsps. melted butter
2/3 cup white sugar
2 tsp. cinnamon

Mix brown sugar, oil, egg and vanilla. In a separate bowl combine the dry ingredients. Once combined alternate buttermilk and dry ingredients into the brown sugar mixture. Mix until well combined, being sure to scrape the sides of the bowl. Fold in rhubarb. Spoon into muffin tins. Mix topping and sprinkle on top of each muffin. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.

*If you don't have buttermilk in the house you can use 1 tbsp. lemon juice or white vinegar plus enough milk to measure 1 cup. Stir and let sit for 5 minutes before using.