Directions:
- In a mixing bowl, cream butter and sugars. Add egg; beat well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb. Fill paper-lined or greased muffin cups three-fourths full.
- For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 350 for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 899.2 Kcal (3765 kJ) | ||
| Calories from fat | 423.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.04g | 72% | |
|---|---|---|---|
| Cholesterol | 86.46mg | 29% | |
| Sodium | 1323.72mg | 55% | |
| Potassium | 600.77mg | 13% | |
| Total Carbs | 113.91g | 38% | |
| Sugars | 55.67g | 223% | |
| Dietary Fiber | 8.76g | 35% | |
| Protein | 11.61g | 23% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 4.5mg | 25% | |
| Calcium | 356mg | 36% | |
| Amount Per 100 g | |||
| Calories | 316.46 Kcal (1325 kJ) | ||
| Calories from fat | 148.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.55g | 72% | |
|---|---|---|---|
| Cholesterol | 30.43mg | 29% | |
| Sodium | 465.86mg | 55% | |
| Potassium | 211.43mg | 13% | |
| Total Carbs | 40.09g | 38% | |
| Sugars | 19.59g | 223% | |
| Dietary Fiber | 3.08g | 35% | |
| Protein | 4.09g | 23% | |
| Vitamin C | 1.9mg | 9% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.6mg | 25% | |
| Calcium | 125.3mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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