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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 streusel 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
Divide the streusel between the muffins and press down on top of the muffins to adhere the streusel to the top of each muffin
Bake for 19-21 minutes or just until the tops are lightly golden brown and spring back
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