1cupdiced rhubarbfresh or frozen *If using frozen rhubarb, measure while still frozen and then thaw in colander. Do not squeeze extra liquid out.
Turbinado sugar for topping
Instructions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
In a large bowl, place 1 ½ cups flour, ¼ cup sugar, ½ cup brown sugar, salt and baking powder and combine.
Place canola oil into a 1 cup liquid measuring cup; add the egg. Pour enough buttermilk in to fill to the one cup mark.
Pour liquids into flour mixture and combine. Add strawberries and rhubarb and fold gently to combine.
Fill muffin cups right to the top, and sprinkle with turbinado sugar. Bake for 20 to 25 minutes in the preheated oven or until toothpick comes out clean.