One of my favorite spring foods is rhubarb, which is now available in markets. It's one of those vegetables that most people think of as a fruit.
When selecting rhubarb look for bright-red or pink stalks that have fresh-looking leaves and crisp stalks. (Rhubarb leaves are poisonous, so be sure to discard them.) Rhubarb may be stored in the refrigerator for up to one week.
Rhubarb may be prepared in many ways. Among the most common are stewed rhubarb or rhubarb pie. We decided to try rhubarb in a muffin. The tartness of the rhubarb is softened by the sweetness of the brown sugar. The sour cream makes for a tender muffin.
These muffins are prepared in much the same way as you would make a cake. First the butter is creamed with brown sugar, then eggs are beaten in one at a time; finally the dry ingredients are folded in alternately with the sour cream. Before the ingredients are totally blended the rhubarb is added. This helps to prevent overmixing, which may result in tough muffins with tunnels. The brown sugar and butter topping add additional sweetness and crunch to the muffin.