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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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In 'Tate's Bake Shop Cookbook' Ingredients:
3/4 cup all-purpose flour |
1/3 cup firmly packed dark brown sugar or 1/3 cup light brown sugar |
1/2 teaspoon cinnamon |
5 tablespoons salted butter |
2 cups fresh rhubarb, cut into 1/4-inch pieces |
1/4 cup powdered sugar |
1 1/4 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup salted butter, softened to room temperature |
1/2 cup sugar |
2 large eggs |
1/2 teaspoon vanilla |
1/2 cup milk |
Directions:
1. Preheat oven to 375°; grease 12 3 x 1 1/2 inch muffin cups.
2. Make the topping: mix the flour, sugar, and cinnamon together in a bowl; mix in the butter with your fingers or a pastry blender until the mixture forms small crumbs; set aside.
3. Make the batter: mix the rhubarb and sugar together in a bowl; set aside.
4. Mix the flour, baking powder, and salt together in a small bowl; set it aside.
5. Beat the butter and sugar together until they are light and fluffy, about 2 minutes.
6. Add in the eggs and vanilla; beat until they are fluffy, about 1 minute.
7. Slowly mix in half the flour mixture until it is incorporated, then half the milk; mix it and scrape down the sides of the bowl; repeat.
8. Fold in the rhubarb mixture.
9. Divide the batter evenly into the prepared muffin cups.
10. Distribute the crumbs evenly on top of each muffin.
11. Bake them for 20 minutes or until a cake tester inserted into the center of one muffin comes out clean.
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