Ingredients
2-3/4 cups all-purpose flour1-1/3 cups packed brown sugar2-1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/4 teaspoon salt1 large egg, room temperature1 cup buttermilk1/2 cup canola oil2 teaspoons vanilla extract1 cup chopped fresh strawberries3/4 cup diced fresh or frozen rhubarbTOPPING:1/2 cup chopped pecans1/3 cup packed brown sugar1/2 teaspoon ground cinnamon1 tablespoon cold butter
Preparation
In a large bowl, combine the first 6 ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full.
In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
