• Preheat oven to 450℉

Making the Rhubarb Muffin Batter

• Add the egg and oil to a mixing bowl and beat until creamy and golden.
  1 Lrg Egg, ¼ Cup Neutral Oil
• Add into the bowl the dry ingredients less the 3tbsp of flour.
  1¾ Cup All-purpose Flour, 3½ Tsp Baking Powder, ½ Cup White Sugar, ½ Tsp Salt
• Mix together until slightly combined.
• Measure and pour in the milk mixing the muffin batter just until smooth.
  1¼ Cup Milk
• In a small bowl measure the chopped rhubarb and add three tablespoons of flour.
  2 Cups Rhubarb, 3 Tbsp Flour
• Stir to coat the rhubarb completely with flour.
• Add the flour and rhubarb to the muffin batter and mix in just enough to distribute the rhubarb and blend in the extra flour.
• Fill prepared muffin pan to almost full. Be sure that each muffin has rhubarb pieces.

Making the Walnut Streusel Topping

• In another small bowl add the brown sugar, butter, and flour. Blend well until a paste like texture.
  1 Cup All-purpose Flour, 1 Cup Brown Sugar, 6 Tbsp Cold Butter
• Chop the walnuts and mix into the streusel topping.
  1 Cup Walnuts

Assembly & Baking

• Fill prepared muffins cups to almost full.
• Using your hands crumble the streusel topping onto each muffin top until all is used.
• Bake muffins for ten minutes in 450℉ hot oven.
• Reduce temperature to 350℉ and continue to bake for 15-20 more minutes until muffins test for done.
• Remove from oven and take muffins out of hot pan immediately. Transfer to cooling rack to cool.
• Store two days covered on counter. Five days in fridge in airtight container. Three months in freezer.