2 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 stick unsalted butter, softened
1 1/4 cups light brown sugar
3 large eggs
3/4 cup whole milk
1 cup chopped pickled rhubarb
1 stick unsalted butter
1/2 cup packed light brown sugar
1 1/4 cups all purpose flour
1/4 teaspoon salt
Melt the butter in a small pot and cook until it’s light brown and smells fragrant. Pour over the flour, brown sugar, and salt. Mix with a fork until all the butter is incorporated. Chill in a single layer before using.
Whisk the flour with the baking powder, and salt. In the bowl of an electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well between additions. Scrape down the sides of the bowl. Add the dry ingredients to the batter, alternating with the milk. Fold in the rhubarb.
Spoon into the cups of a muffin tin filling 1/2 full. Top with streusel and bake at 350° until puffed and set in the center.