• 2 cups all-purpose flour

•3/4 cup granulated sugar

•2 teaspoons baking powder

•1/2 teaspoon salt

•1/3 cup vegetable oil

•1 large egg

•1 cup whole milk

•1 teaspoon vanilla extract

•1 1/4 cups fresh rhubarb, diced into 1/4-inch pieces

•1 tablespoon flour (for tossing rhubarb)

•2 tablespoons coarse sugar (for topping)

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Preheat and prepare: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with butter.
Mix dry ingredients: In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, and salt.
Prepare wet ingredients: In a separate bowl, whisk together oil, egg, milk, and vanilla until well combined.
Toss diced rhubarb with 1 tablespoon of flour in a small bowl. This helps prevent the pieces from sinking during baking.
Combine: Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be lumpy – don’t overmix. Gently fold in the flour-coated rhubarb pieces.
Fill muffin cups: Divide batter evenly among muffin cups, filling each about 2/3 full. Sprinkle tops with coarse sugar.
Bake: Bake for 18-22 minutes, or until tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.