Ingredients:

  • 2 cups (300g) rhubarb, diced into 1/4-inch pieces
  • 2 tbsp (25g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1 cup (245g) Greek yogurt
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. In a small bowl, toss the diced rhubarb with 2 tbsp of sugar and let it sit for 15 minutes to macerate.
  2. In a medium bowl, whisk together the flour, 3/4 cup sugar, baking powder, baking soda, salt, and cinnamon until no clumps remain.
  3. In a separate bowl, whisk the Greek yogurt, melted butter, eggs, and vanilla until the mixture is smooth and pale.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not over-mix.
  5. Gently fold in the sugared rhubarb and any accumulated juices.
  6. Scoop the batter into lined muffin tins, filling each about 3/4 full.
  7. Bake at 375°F (190°C) for 20 minutes.