Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (57g) 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 (120g) sour cream, room temperature
  • 1/2 cup (120ml) neutral oil
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) fresh rhubarb, diced into 1/4 inch pieces

Instructions:

  1. In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Use a pastry cutter or fork to work the cold butter into the mixture until it forms pea-sized clumps. Set aside in the refrigerator.
  2. Preheat oven to 400°F (200°C). Whisk the flour, granulated sugar, baking powder, and salt in a large bowl. In a separate bowl, beat the eggs, sour cream, oil, and vanilla until the mixture is velvety and smooth.
  3. Pour the wet ingredients into the dry, stirring with a spatula until just combined. Gently fold in the diced rhubarb. Fill muffin liners almost to the top, sprinkle the chilled streusel over each, and bake for 20-25 minutes until golden brown.