Preheat oven to 390℉ (200℃) and line your muffin tin with paper or reusable cups.

Cut rhubarb into ¼ inch thick (½ cm) slices.

lb rhubarb

Mix together butter, salt, vanilla and sugar until creamy.

grams butter

pinch sea salt

tsp pure vanilla extract

grams sugar

```
Add eggs in one at a time.
```
eggs
```
Sift together flour and baking powder.
```
grams flour
grams baking powder

Alternate between adding this and milk to the mixture.

milliliters milk

Leaving a few rhubarb pieces to add to the muffins before baking, fold the rhubarb pieces into the batter.

Divide up the batter evenly between the 18 muffin liners using two large spoons.

Bake for 18 to 20 minutes or until a toothpick comes out with a few crumbs on it. Remove from oven and pans immediately and transfer to a cooling rack. I use dark muffin pans. If using aluminum or other lighter weight metal pans, you may need to increase baking time by a couple of minutes.

While the muffins cool, whisk together the powdered sugar and lemon juice. Brush onto the muffins and enjoy with a cup of coffee.

grams powdered sugar

lemon