Directions:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. 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 inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 1-1/2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 375.03 Kcal (1570 kJ) | ||
| Calories from fat | 99.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.03g | 17% | |
|---|---|---|---|
| Cholesterol | 24.9mg | 8% | |
| Sodium | 62.26mg | 3% | |
| Potassium | 110.01mg | 2% | |
| Total Carbs | 63.38g | 21% | |
| Sugars | 18.58g | 74% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 4.9g | 10% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 80.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 270.6 Kcal (1133 kJ) | ||
| Calories from fat | 71.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.96g | 17% | |
|---|---|---|---|
| Cholesterol | 17.96mg | 8% | |
| Sodium | 44.92mg | 3% | |
| Potassium | 79.38mg | 2% | |
| Total Carbs | 45.73g | 21% | |
| Sugars | 13.41g | 74% | |
| Dietary Fiber | 0.82g | 5% | |
| Protein | 3.53g | 10% | |
| Vitamin C | 0.9mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 58.1mg | 8% | |
* 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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