1 c  Finely chopped rhubarb
1/4 c  Melted butter
1/2 c  Brown sugar
1/3 c  Soft butter
1/3 c  Sugar
1    Egg
1 1/2 c  Flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Nutmeg
1/2 c  Milk

Combine melted butter, rhubarb and brown sugar in a small bowl and mix
well. Place in 12 greased muffin cups. Beat together butter, sugar and eggs
until fluffy. Combine flour, baking powder, salt and nutmeg and add to
creamed mixture alternately with milk. Stir just to moisten, then spoon on
top of rhubarb mixture. Bake at 350 degrees for 20 to 25 minutes. invert on
cooling rack and leave pan over muffins for a few minutes so all the
rhubarb runs out. Serve warm.