- 1 1/2 cups (about 8 ounces) chopped rhubarb
- 1/4 cup sugar
- 1/2 teaspoon ground cardamom, divided
- 6 tablespoons unsalted butter, softened
- 1/4 cup light brown sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup half-and-half
Preheat oven to 400° F. Grease or line 9 muffin cups; fill the other 3 cups halfway with water.
Combine rhubarb, sugar and 1/4 teaspoon cardamom in a bowl. Let stand until rhubarb releases some juice, about 15 minutes.
In a small bowl, beat together butter and brown sugar until fluffy. Add eggs, one at a time, and beat until combined.
In a large bowl, whisk together flour, baking powder, salt and remaining cardamom. Add butter mixture alternately with half-and-half, mixing until just moistened. Gently fold in rhubarb. Divide batter between the prepared muffin cups.
Bake until muffins are dry and springy to the touch, 20 to 25 minutes. Cool muffins in the pan for 5 minutes before removing. Serve warm.