Cinnamon-topped Rhubarb Muffins

½ cup brown sugar, firmly packed
¼ cup butter
1 cup (8 oz.) sour cream (or plain yogurt)
2 eggs
1½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon cinnamon
1½ cups chopped rhubarb

For topping:
1 tablespoon sugar
½ teaspoon cinnamon

Heat oven to 375 degrees. In large bowl, mix brown sugar and butter. Beat at medium speed until well mixed (1-2 minutes). Add sour cream and eggs; continue beating, scraping bowl often, until well mixed (1-2 min). In medium bowl, stir together flour, baking soda, and ½ teaspoon cinnamon. By hand, stir flour mixture into sour cream mixture, just until moistened. Fold in rhubarb. Spoon into greased muffin pans.
    In small bowl, stir together 1 tablespoon sugar and ½ teaspoon cinnamon; sprinkle onto each muffin. Bake for 25-30 minutes, or until lightly browned. Cool 10 minutes and remove from pans.

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