As noted by others, these required about 20 minutes, or slightly longer to cook. They stuck to the well-greased muffin tins... a definite drawback. I think the sticking was caused by the brown sugar topping sinking to the bottom and melting into a syrupy mess, and that the recipe would be a lot better if the rhubarb were increased to 3 cups, and the brown sugar used in the muffin batter was decreased to 1 or 1-1/4 cups.. it was way too sweet when made as directed, and the rhubarb flavor was lost. Don't expect these to rise to pointy-topped muffins. They are flat, as shown in the pictures. I'd also suggest using a more traditional crumb topping, if using one at all.
Was this review helpful?
3 users found this review helpful
As noted by others, these required about 20 minutes, or slightly longer to cook. They stuck...