1½ Cup gluten-free flour blend (Bob's 1-to-1 or your favorite)
¼ cup almond meal
¾ cup sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp cinnamon
6 tbsp unsalted butter, melted
¼ cup 2 % milk
1 egg
1 tsp vanilla
1 cup + 2 tbs diced rhubarb, about ¼" (a little smaller for topping)
¼ cup gluten-free rolled oats
¼ cup light brown sugar
2 tbsp cold butter, cubed
Instructions
Heat oven to 375 and prepare a muffin pan with liners
In a medium bowl, whisk flour, almond meal, sugar, baking powder, baking soda, salt and cinnamon together
In a small bowl, whisk melted butter, milk, egg and vanilla together
Prepare a well in dry ingredients and pour wet ingredients into it. Fold wet ingredients into dry until well-combined, but do not over-mix
Fold 1 cup diced rhubarb into batter until evenly distributed
In a small bowl, combine remaining 2 tbsp rhubarb, oats, brown sugar and cold butter. Using a pastry cutter or your hands, mash the butter into the other ingredients until they are no longer dry and resemble coarse crumbs
Distribute batter evenly into muffin liners and top each with the oat crumble, pressing it gently onto the top of the batter
Bake in oven for 20-25 minutes until golden brown and cooked through
Remove from oven and allow to cool in the pan for about 10 minutes before removing to a rack. Serve warm or cooled completely. Store remaining in a sealed plastic container or large ziploc bag.
Recipe by Jackie Ourman at http://jackieourman.com/gluten-free-rhubarb-muffins-with-oat-crumble/