Makes 6 jumbo or 12 regular muffins Difficulty
For topping: 3/4 cup gf flour 2/3 cup brown sugar 1/2 teaspoon cinnamon 1/8 teaspoon salt 5 Tablespoons unsalted butter, softened 1/2 pound rhubarb, cut into 1/4" pieces 3 Tablespoons powdered sugar
For muffins: 1-1/4" cup gf flour 1 teaspoon baking powder 1 teaspoon salt 1/2 cup vegetable or canola oil 3/4 cup sugar 2 large eggs 1/2 teaspoon vanilla 1/2 cup milk
Preheat oven to 375 degrees F. Grease jumbo or 12 muffin pan. For topping: In a small bowl, mix together flour, brown sugar, cinnamon and salt together. Mix in the butter with your fingers to form clumps.
For batter: In a small bowl, mix together flour, baking powder and salt; set aside. In a large bowl, or the bowl or an electric mixer, add oil and sugar and beat until blended. Add eggs and vanilla and beat until blended. Add flour then milk and beat on low until just blended. Divde batter between muffin cups. In a medium bowl, toss rhubarb with powdered sugar and divde equally into each muffin cup. Top each muffin cup with cinnamon mixture and bake for 25 minutes or until an inserted tooth pick comes out clean. Let cool for 5 minutes then loosen the edges with a knife and remove muffins to cool completely.
These are now one of our favorite muffins! They are even better the next day!