Categories: Muffins
      Yield: 12 servings
 
      1 c  Finely chopped rhubarb
    1/4 c  Melted butter
    1/2 c  Brown sugar
    1/3 c  Soft butter
    1/3 c  Sugar
      1    Egg
  1 1/2 c  Flour
      2 ts Baking powder
    1/2 ts Salt
    1/2 ts Nutmeg
    1/2 c  Milk
 
  Combine melted butter, rhubarb and brown sugar in a small bowl and mix
  well. Place in 12 greased muffin cups.   Beat together butter, sugar
  and eggs until fluffy.  Combine flour, baking powder, salt and nutmeg
  and add to creamed mixture alternately with milk. Stir just to
  moisten, then spoon on top of rhubarb mixture.  Bake at 350 degrees
  for 20 to 25 minutes. invert on cooling rack and leave pan over
  muffins for a few minutes so all the rhubarb runs out.  Serve warm.