I used to have several rhubarb plants in my garden so I would make these yummy muffins to serve at my coffeehouse. They were a springtime favorite of my patrons. Now that we live in Florida, I find I really miss my garden and all that lovely fresh rhubarb. Now I have to buy store bought or frozen. These muffins still taste fabulous though!!
Preheat oven to 350 degrees F. Grease or paper line a muffin tin.
In a medium bowl, combine yogurt, 2 T. melted butter, oil and egg. In a separate bowl, combine flour, 3/4 c. brown sugar, baking soda and salt. Pour wet ingredients into dry, and mix only until just blended. Fold in rhubarb. Spoon into muffin cups until two-thirds full.
In a small bowl, combine ingredients for topping. Spoon over tops of muffin mix, press down lightly.
Bake @ 350 degrees F for 25 minutes or until muffin tops spring back when lightly pressed. Cool in pan for about 15 minutes before removing to cooling rack. These muffins freeze well when individually wrapped in plastic wrap then placed in a freezer bag.