Instructions: 3/4 Cup Sugar 1/2 cup Milk 1/2 cup Sour cream 1/3 cup Vegetable oil 1 Egg 1 cup Rhubarb stalks - finely chop Preheat oven to 400 degrees. In large bowl, stir together flour, baking soda, salt and crystallized ginger. In a separate bowl, whisk together sugar, milk, sour cream, oil and egg. Stir in rhubarb. Add to dry ingredients and stir until just blended. Fill each muffin cup three-quarters full with batter. Bake until toothpick comes out clean, approximately 15 minutes. Cool in pan 5 minutes on cooling racks, then remove. MM Norma Wrenn

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