My Husband's Favorite Rhubarb Muffins

This is a recipe I found recently online at lightandtasty.com, the online database of recipes that have been published by the many magazines of Reiman Publications. I'm a regular subscriber to Light and Tasty Magazine, often finding wonderful recipes with fewer calories, fat, and sugar. This particular recipe, however, was actually published by a sister publication, Country Woman.

I didn't change anything about the recipe (only its name), which I found confusing. It was called Rhubarb Sticky Buns, but I think that makes it sound more like a sweet roll than a muffin. So I'm just calling these "My Husband's Favorite Rhubarb Muffins," since he's not a huge fan of rhubarb, but he actually requested more of these muffins after I made them the first time.

Ingredients:
1/4 cup cold butter
1/2 cup packed brown sugar
1 cup chopped fresh or frozen rhubarb, thawed
1/3 cup butter, softened
1/3 cup sugar
1 egg
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk

In a small bowl, cut butter into brown sugar until crumbly. Stir in rhubarb. Spoon evenly
into 12 well-greased muffin cups; set aside. In a large mixing bowl, cream butter and
sugar. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed
mixture alternately with milk. Spoon over rhubarb mixture. Bake at 350° for 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before inverting onto a serving plate.