Ingredients:

1/2	cup	brown sugar, firmly packet
1/4	cup	butter
1	cup (8oz)	sour cream
2		eggs
1 1/2	cup	all-purpose flour
3/4	tsp	baking soda
1	tsp	cinnamon
1 1/2	cups	chopped rhubarb
1	tbs	sugar

Procedure:
Heat oven to 375 F. in large bowl combine brown sugar and butter. beat at meduim speed until well mixed (1-2 min). Add sour cream and eggs; continue beating ; scraping bowl often, until well mixed (1-2 min) in medium bowl stir together flour baking soda and 1/2 tsp cinnamon. By hand, stir flour mixture into sour cream mixture just until moistened. Fold in rhubarb. Spoon into greased muffin pans. in small bowl stir together 1 tbs sugar and 1/2 tsp cinnamon, sprinkle onto each muffin. bake for 25 to 30 min or until lightly browned. cool 10 min; remove from pans.