Ingredients Jump to Instructions ↓

  1. 6 tablespoons all-purpose flour

  2. 3 tablespoons granulated sugar

  3. 1/2 teaspoon cardamom

  4. 1/8 teaspoon salt

  5. 2 tablespoons cold unsalted butter, cut into small pieces For the muffins:

  6. 1 1/2 cups small diced rhubarb (about 8 ounces)

  7. 3/4 cup granulated sugar

  8. 1 1/3 cups all-purpose flour

  9. 1 1/4 teaspoons baking powder

  10. 1/2 teaspoon baking soda

  11. 1/4 teaspoon salt

  12. 1/4 teaspoon ground cardamom

  13. 5 tablespoons unsalted butter, melted and cooled

  14. 1 large egg

  15. 1 teaspoon vanilla extract

  16. 3/4 cup plain low-fat Greek yogurt

Instructions Jump to Ingredients ↑

  1. For the streusel: Whisk flour, sugar, cardamom, and salt in a medium bowl until combined. Add butter and combine with your fingers, rubbing the butter into the flour until mostly incorporated but some small pieces remain. (The streusel is ready when it holds together in large clumps when squeezed—it will still be fairly dry.) Refrigerate until ready to use. For the muffins: Heat the oven to 375°F and arrange a rack in the middle. Coat a 12-well muffin tin with butter or line it with paper cupcake liners. Toss rhubarb with 1/4 cup of the sugar in a medium bowl and set aside. Let sit until rhubarb releases some juice, about 5 minutes. Whisk together flour, baking powder, baking soda, salt, and cardamom in a large bowl until evenly combined. Place remaining 1/2 cup sugar, butter, egg, vanilla, and yogurt in a separate medium bowl and whisk until smooth. Add wet ingredients to dry and mix just until combined, about 25 to 30 strokes. Stir in rhubarb, about another 10 to 15 strokes. (The mixture will be thick.) Place a rounded 1/4 cup of batter into each muffin well (the wells will be full) and evenly sprinkle streusel over top. Bake until a toothpick comes out clean, about 20 to 25 minutes. Remove to a wire rack and let cool 15 minutes in the pan. Remove from the pan and serve warm or let cool to room temperature.


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