Preparation Steps

• Preheat the oven to 400°F (200°C) and line a muffin tin with paper liners.
• In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
• In another bowl, whisk together the milk, oil, egg, and vanilla extract.
• Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the rhubarb.
• Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
• Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.