Ingredients:

  • 1/2 cup (100g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (55g) unsalted butter, cold and cubed
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (120ml) sour cream, room temperature
  • 1/2 cup (120ml) whole milk
  • 1 large egg, room temperature
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1 tsp (5ml) vanilla extract
  • 2 cups (300g) frozen rhubarb, chopped into 1/2 inch pieces

Instructions:

  1. In a medium bowl, whisk together the flour, sugar, and cinnamon. Using a pastry cutter or fork, work the cold cubed butter into the mixture until it forms pea-sized clumps. Set this aside in the fridge to keep the butter firm.
  2. Preheat your oven to 425°F (218°C).
  3. In a large bowl, whisk the flour, sugar, baking powder, and salt.
  4. In a separate jug, combine the sour cream, milk, egg, melted butter, and vanilla.
  5. Pour the wet ingredients into the dry and stir with a spatula until just combined; the batter should look slightly lumpy.
  6. Gently fold in the frozen rhubarb pieces, taking care not to over-mix.
  7. Divide the batter evenly among 12 lined muffin tins and generously heap the chilled streusel on top.
  8. Bake at 425°F (218°C) for 5 minutes, then reduce the heat to 375°F (190°C) and bake for another 15 minutes until set.