Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 tsp ground cinnamon
  • 0.5 cup sour cream
  • 0.25 cup melted unsalted butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup fresh rhubarb, diced into 1/4-inch pieces
  • 2 tbsp all-purpose flour
  • 2 tbsp brown sugar
  • 1 tbsp cold unsalted butter, cubed

Instructions:

  1. Remove leaves from rhubarb stalks. Slice stalks into thin rounds, then quarter the rounds into uniform 1/4-inch cubes.
  2. In a medium mixing bowl, whisk together 1.5 cups flour, granulated sugar, baking powder, salt, and cinnamon until no lumps remain.
  3. In a second bowl, whisk together sour cream, melted butter, egg, and vanilla extract until smooth.
  4. Gently fold the wet ingredients into the dry ingredients using a spatula, stopping as soon as flour streaks disappear.
  5. Carefully fold in the diced rhubarb until evenly distributed.
  6. Divide the batter among 24 mini muffin cups, filling each about 3/4 full.
  7. Prepare the crumble by pinching together 2 tbsp flour, 2 tbsp brown sugar, and 1 tbsp cold butter with your fingers. Sprinkle a pinch on each muffin top.
  8. Bake at 375°F (190°C) for 18–22 minutes, or until tops are mahogany-colored and a toothpick comes out clean.