1 cup rhubarb
1 3/4 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup milk
1/5 cup vegetable oil
1 teaspoon vanilla

1 cup rhubarb 1 3/4 cups flour 1/2 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 egg 3/4 cup milk 1/5 cup vegetable oil 1 teaspoon vanilla

Preheat oven to 400°. Grease twelve muffin wells or line paper liners. Toss rhubarb with 1 tablespoon flour and set aside. Combine flour, sugar, baking powder and salt in a large bowl with a whisk. In a small bowl, whisk egg, milk, vanilla and oil. Make a well in the dry ingredients and add the wet ingredients. Stir just until moistened. Shake of excess flour from rhubarb and fold into batter. Do not overmix. Fill each muffin well 2/3 full. Top with streusel topping below if using. Bake for 18 to 20 minutes or until a toothpick comes out clean. Remove from muffin pan and cool completely.