Ingredients:

  • 1.5 cups (200g) fresh rhubarb, finely diced into 1/4-inch pieces
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (3g) cornstarch
  • 2 cups (240g) all-purpose flour
  • 0.75 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 0.5 tsp (3g) salt
  • 0.5 cup (113g) unsalted butter, melted and cooled
  • 0.5 cup (120ml) Greek yogurt
  • 1 large (50g) egg, room temperature
  • 0.5 cup (120ml) whole milk
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 375°F (190°C) and line a 24-cup mini muffin tin with paper liners.
  2. In a small bowl, toss the finely diced rhubarb with 2 tbsp sugar and cornstarch until evenly coated; set aside.
  3. In a medium bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
  4. In a separate large bowl, whisk together melted butter, Greek yogurt, egg, milk, and vanilla until smooth and pale.
  5. Gently fold the dry ingredients into the wet ingredients using a spatula, stopping as soon as no streaks of flour remain.
  6. Gently fold the coated rhubarb into the batter.
  7. Scoop batter into liners, filling about 3/4 full.
  8. Bake for 10–12 minutes until tops are pale gold and springy to the touch.
  9. Cool in the pan for 5 minutes before transferring to a wire rack.