Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) dark brown sugar, packed
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (240g) sour cream
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) fresh rhubarb, diced
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) brown sugar
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (55g) cold unsalted butter, cubed

Instructions:

  1. Preheat oven to 375°F (190°C) and line a 12-cup standard muffin tin with paper liners.
  2. Dice the fresh rhubarb into 1/4-inch pieces and toss with a pinch of flour to prevent sinking.
  3. In a medium mixing bowl, whisk together the 250g all-purpose flour, 150g dark brown sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, stir together the sour cream, vegetable oil, eggs, and vanilla extract until smooth and emulsified.
  5. Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
  6. Lightly fold in the diced rhubarb pieces.
  7. Prepare the crumble by combining 65g flour, 100g brown sugar, and cinnamon, then rubbing in the cold cubed butter with a fork or fingers until a pebbly texture forms.
  8. Divide the batter evenly among the 12 muffin liners and heap the brown sugar crumble on top of each.
  9. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.