Rhubarb CompoteMix 6 cups diced rhubarb, frozen or fresh with 1 cup sugar; this amount will give you leftover compote for dessert over ice cream. I also love to fold in rhubarb into yogurt for breakfast. If you want to use less then mix 4 cups rhubarb with 2/3 cup of sugar. 

Bring the mixture to boil, cover and let simmer for about 10 min. Then uncover and continue to cook for another 7 to 10 min. until thickened and the rhubarb is soft. Let cool and set aside. 

Coffee Cake Batter Preheat the oven to 350F. Line 2 muffins tins with paper liners.

In a large bowl of a standup mixer cream the room temperature butter and sugar together until light and fluffy. Add eggs one at a time and then add in the vanilla, sour cream and milk. Set aside. 

In another bowl prep your dry ingredients by whisking together your flour, baking powder, baking soda, and salt.

Combine the dry and wet ingredients together by having the mixer on low and adding the flour mixture slowly. Mix until just together. Set aside. 

Streusel ToppingTo make the streusel topping, combine flour, brown sugar, and salt. Add the cold butter and mix to a crumble mixture in a small bowl using a pastry cutter, fork or your fingers and set aside.

Now to build your muffins. Add in enough batter to fill about 1/3 of the muffin cups, then add in a large tablespoon of rhubarb compote and swirl slightly using a chopstick, skewer or knife. Finish with more batter to fill about 3/4 full and top with a generous amount of streusel topping. 

Bake for 25 to 30 minutes or until the muffins are lightly browned on top and a tester in the center comes out clean. 

Cool for 5 minutes in the pans and then remove and cool completely on cooling racks.