0.5 lb rhubarb stalks fresh cut into 1/4-inch dice
1 teaspoon salt
0.5 cup butter unsalted softened
0.5 teaspoon vanilla
0.5 cup milk whole
Equipment
bowl
frying pan
oven
knife
whisk
hand mixer
spatula
muffin liners
Directions
Preheat oven to 375°F. Generously butter muffin cups and top of pan.
Whisk together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps.
Whisk together flour, baking powder, and salt in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes.
Add eggs and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture and milk alternately in 2 batches, beginning and ending with flour mixture and mixing until just combined.
Divide batter among muffin cups (each cup will be about half full). Toss rhubarb with confectioners sugar and sprinkle batter with rhubarb, then crumble streusel evenly on top.
Bake in middle of oven until tops are golden and a tester inserted in center of a cake comes out clean, 22 to 25 minutes. Cool cakes in pan on a rack 3 minutes, then loosen edges of cakes with a small sharp knife or small metal spatula.
Remove cakes from pan and put on rack to cool slightly.
• Cakes keep in an airtight container at room temperature 3 days.
