A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They're perfect for a brunch or a grab-and-go breakfast. —Audrey Stallsmith, Hadley, Pennsylvania
In Thompson Falls, Montana, Bonnie Krogman uses a boxed cake mix to create this quick and colorful dessert. "I prepare it often in the summer when fresh rhubarb is abundant," she notes. "When I take it to church potlucks, people really cleanup the pan fast."