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From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966    1-800-789-7260    978-546-7260
On the Web at:


1/2 cup firmly packed brown sugar
1/4 cup butter softened
1 cup Sour Cream
2 eggs
1 & 1/2 cup flour
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1 & 1/2 cup sliced 1/4 inch fresh or frozen rhubarb

Topping Ingredients:
1 Tbs. sugar
1/2 tsp. cinnamon

Preheat oven to 375 degrees. Combine brown sugar and butter in large bowl. Beat until creamy, add sour cream and eggs - then continue to beat until well mixed.

Stir together flour, baking soda, and 1/2 teaspoon of cinnamon in medium bowl. Stir flour mixture into sour cream mixture just until moistened. Gently stir in rhubarb. Spoon into greased 12 cup muffin tins.

Mix Tbl sugar and 1/2 tsp cinnamon in small bowl. Sprinkle about 1/8 tsp mixture on top of each muffin. Bake for 25-30 minutes or until lightly browned. Let stand 5 minutes and then remove from muffin tins.