Directions:
- Combine rhubarb, melted butter and brown sugar in a small bowl.
- Divide amongst 12 greased muffin cups.
- Beat together butter, sugar and egg until fluffy.
- Combine flour, baking powder, salt and nutmeg and add to creamed mixture alternately with milk. Stir just to moisten.
- Spoon into muffin cups, on top of rhubarb mixture.
- Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
- Invert on cooling rack and leave pan over muffins for a few minutes so all rhubarb moisture runs out.
- Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1450.51 Kcal (6073 kJ) | ||
| Calories from fat | 520.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.82g | 89% | |
|---|---|---|---|
| Cholesterol | 144.07mg | 48% | |
| Sodium | 3297.5mg | 137% | |
| Potassium | 1150.8mg | 24% | |
| Total Carbs | 217.09g | 72% | |
| Sugars | 76.58g | 306% | |
| Dietary Fiber | 14.64g | 59% | |
| Protein | 21.77g | 44% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 8.9mg | 49% | |
| Calcium | 746.7mg | 75% | |
| Amount Per 100 g | |||
| Calories | 307.99 Kcal (1289 kJ) | ||
| Calories from fat | 110.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.28g | 89% | |
|---|---|---|---|
| Cholesterol | 30.59mg | 48% | |
| Sodium | 700.16mg | 137% | |
| Potassium | 244.35mg | 24% | |
| Total Carbs | 46.09g | 72% | |
| Sugars | 16.26g | 306% | |
| Dietary Fiber | 3.11g | 59% | |
| Protein | 4.62g | 44% | |
| Vitamin C | 1mg | 8% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1.9mg | 49% | |
| Calcium | 158.5mg | 75% | |
* 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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