preheat the oven to 375°

mix streusel dry ingredients together

cut the butter in small piece and work into the dry ingredients

mix until the struesel is crumbly and then set aside

lightly grease a muffin tin and set the pan aside; you can use cupcake liners if you want to

mix the flour (reserve the 1 TBSP for later use) sugar, baking powder, and salt together with a whisk, set aside

in a separate bowl mix the wet ingredients together

in another bowl toss the chopped rhubarb with the reserved Tablespoon of flour, set aside (this keeps the rhubarb from sinking to the bottom)

pour the wet ingredients into the dry ingredients and gently whisk together

then switch to a spatula or wooden spoon and scrape down the sides of the bowl

stir to combine completely, do not beat or use a mixer, quick bread batters are lumpy

add the coated rhubarb and fold it in

divide the muffin batter between 12 muffin tin cups

dived the streusel between the muffins and press down on top of the muffins to adhere the streusel to the top of each muffin

remove from the oven and set the pan on a wire rack to cool

OR you can serve these hot, warm, or cool with butter or jam if desired