Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 4 tbsp (57g) unsalted butter, cold and cubed
  • 1/2 tsp (2.5g) ground cinnamon
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (300g) fresh rhubarb, diced into 1/4-inch pieces
  • 1 tbsp (8g) all-purpose flour

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two 12-cup standard muffin tins with paper liners.
  2. In a small bowl, combine 1/2 cup flour, 1/2 cup brown sugar, and 1/2 tsp cinnamon. Use a fork or pastry cutter to work the cold cubed butter into the mixture until it resembles coarse crumbs. Set aside.
  3. In a separate small bowl, toss the diced rhubarb with 1 tbsp of flour until evenly coated to prevent sinking.
  4. In a medium bowl, whisk together 2 cups of flour, granulated sugar, baking powder, baking soda, and salt.
  5. In another bowl, whisk together buttermilk, melted butter, egg, and vanilla extract until smooth.
  6. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until no streaks of flour remain; do not overmix.
  7. Gently fold the floured rhubarb into the batter using a spatula.
  8. Fill the muffin liners with batter and top each with a generous portion of the buttery crumble.
  9. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.