Ingredients:

  • 2 cups (300g) fresh rhubarb, diced into ¼ inch pieces
  • 1 tbsp (8g) all-purpose flour
  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • ½ tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • ½ cup (115g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • ¾ cup (180ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • ½ cup (100g) light brown sugar, packed
  • 1 tbsp (14g) unsalted butter, softened
  • 1 tsp (2g) ground cinnamon
  • 2 tbsp (16g) all-purpose flour

Instructions:

  1. Preheat your oven to 375°F (190°C). In a small bowl, toss the diced rhubarb with 1 tablespoon of flour until lightly coated.
  2. In a large bowl, whisk together the 2 cups of flour, granulated sugar, baking powder, salt, and cinnamon.
  3. In a medium bowl, beat the melted butter, eggs, milk, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined; do not overmix.
  5. Gently fold the floured rhubarb into the batter using a sweeping motion.
  6. Prepare the topping by mixing light brown sugar, softened butter, cinnamon, and flour until crumbly.
  7. Divide the batter evenly among 12 lined muffin tins, sprinkle the cinnamon sugar topping on each, and bake for 20 minutes.