1/4    cup soft butter                         3/4     teaspoon baking soda
1/2    cup brown sugar                      1/2     teaspoon cinnamon
1       cup sour cream                        1 1/2  cup chopped fresh rhubarb
2       eggs                                          1   tablespoon sugar mixed with 1/2 teaspoon
1 1/2  cup flour                                         cinnamon

     In large bowl, combine butter and sugar. Beat at med. (scraping) for 2 min.
Add sour cream and eggs and beat and scrape 2 min. In bowl stir flour, soda
and 1/2 teaspoon cinnamon. By hand, stir flour mixture into sour cream mix till moist.
Fold in rhubarb. Spoon in muffin pans. Sprinkle with cinnamon sugar.
Bake at 350 degrees for 25 - 30 min. (lightly brown). Cool 10 min. - remove from pans.