Ingredients:

  • 2 1/2 cups fresh rhubarb, diced into 1/4 inch pieces
  • 1 tbsp all-purpose flour
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp ground cinnamon
  • 1 cup full-fat sour cream
  • 1/2 cup unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1/4 cup rolled oats
  • 2 tbsp brown sugar
  • 1 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 425°F (218°C). Line a 12-cup standard muffin tin with paper liners.
  2. In a small bowl, toss the 2 1/2 cups diced rhubarb with 1 tablespoon of flour until evenly coated to prevent sinking.
  3. In a large mixing bowl, whisk together the 2 cups flour, granulated sugar, baking powder, baking soda, sea salt, and ground cinnamon.
  4. In a separate medium bowl, whisk together the sour cream, 1/2 cup melted butter, egg, and vanilla extract until smooth.
  5. Pour the wet emulsion into the dry ingredients. Use a silicone spatula to fold the mixture just until no dry flour streaks remain, being careful not to over-mix.
  6. Gently fold in the floured rhubarb pieces until evenly distributed.
  7. In a small dish, combine the rolled oats, brown sugar, and 1 tablespoon melted butter to create the crunch topping.
  8. Divide the batter equally among the 12 muffin cups. Sprinkle the oat topping over each.
  9. Bake at 425°F (218°C) for the first 5 minutes. Without opening the door, reduce the oven temperature to 375°F (190°C) and bake for an additional 13-15 minutes or until a toothpick comes out clean.
  10. Cool in the tin for 5 minutes before transferring to a wire rack.