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Reviewed: May 2, 2008

These are VERY good! I did substitute 1/2 the flour for Whole Wheat Flour. Don't think I will do that again. I received GREAT reviews from co-workers and requests for more food made with the rhubarb!

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Reviewer:

Sam84jo

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2007

These came out very moist and dense. Not much rise. I guess I was looking for more of a cakey recipe.

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Reviewer:

YellowBeetleSB

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: Santa Barbara, California, USA

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Reviewed: Jun. 14, 2007

These muffins were a big hit with our family. The recipe is most definitely a keeper! Also, being a nice tasty way of using part of our huge crop of rhubarb.

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Reviewer:

Lynn

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Reviewed: May 1, 2007

this is a delicious muffin-the sour cream makes all the difference..

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Reviewer:

KatieMac

Cooking Level: Intermediate

Home Town: Tecumseh, Michigan, USA

Living In: Grand Ledge, Michigan, USA

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Reviewed: Nov. 19, 2006

These were a big hit. A nice flavor combination in a moist muffin. Mine didn't rise as much as I would have liked, perhaps my baking powder is a bit old. I substituted bettermilk for the milk and plain yoghurt for the sour cream. Thanks for a great recipe!

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