RHUBARB CRISP MUFFINS

      Title: RHUBARB CRISP MUFFINS
  Categories: Muffins, Fruits, Dkuhnen msn
       Yield: 12 Lg muffins
  
 MMMMM--------------------------TOPPING-------------------------------
     1/3 c  Brown sugar
       1 ts Softened butter
       1 ts Cinnamon
 
 MMMMM--------------------------MUFFINS-------------------------------
   1 1/2 c  Brown sugar
     1/2 c  Softened butter
       1    Egg
       1 ts Vanilla
     1/2 ts Almond extract
       3 c  All-purpose flour
       1 ts Baking powder
       1 ts Baking soda
       1 c  Buttermilk
       3 c  Finely diced rhubarb
  
   To make topping combine brown sugar, butter and cinnamon until
   crumbly, set aside.  To make muffins, cream together brown sugar,
   butter, egg, vanilla and almond extract until light and fluffy. In
   separate bowl, stir together flour, baking powder and baking soda.
   Add to sugar mixture alternately with buttermilk, stirring just until
   dry ingredients are moistened. Do not overmix.  Batter should be
   lumpy and tends to be thick. Fold in Rhubarb. Divide among 12 large
   muffin cups (paper-lined), filling until full. Sprinkle each
   generously with topping mixture.  Bake in a 375f oven for 25 to 30
   minutes or until a toothpick inserted in the centre comes out clean.
   Source:  The Toronto Star Newspaper.
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