Instructions: Heat oven to 400 . Line 12 muffin cups with paper baking cups or grease bottoms only. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/2 cup sugar, baking powder and salt. In small bowl, combine milk, oil and egg. Mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Stir in rhubarb and strawberries. Fill paper-lined muffin cups 3/4 full. Top each with strawberry half; sprinkle with sugar. Bake at 400 for 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

Remove from muffin cups.

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