Sticky Rhubarb Muffins

Ingredients

• 1 c finely chopped rhubarb
• 14 c cold butter
• 13 c softened butter
• 12 c packed brown sugar
• 13 c sugar white
• 1 egg
• 1 12 c all-purpose flour
• 2 tsp baking powder
• 12 tsp salt
• 12 tsp nutmeg
• 12 c milk

Directions

1. With pastry blender mix 14 cup cold butter and the brown sugar
2. Add rhubarb and mix well
3. Spoon into bottom of 12 greased muffin cups
4. Cream remaining 13 cup butter white sugar and egg Sift flour baking powder salt and nutmeg
5. Add to creamed mixture alternately with milk mixing just enough to blend
6. Spoon into muffin cups
7. Bake at 350 for 20 to 25 minutes