rhubarb muffins or cakey bars

• 1½ cup gluten-free flour 
• ¼ cup almond meal
• ¾ cup sugar (I used maple syrup sugar)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ tsp cinnamon
• 6 T coconut oil melted
• ¼ cup almond milk
• 2 eggs
• 1 tsp vanilla
• 1 cup + 2 tbs diced rhubarb, about ¼" (a little smaller for topping)--I think other fruit would work as well like apple, berries and pears
• ¼ cup gluten-free rolled oats
• ¼ cup light brown sugar (I used maple syrup sugar
• 2 T cold butter, cubed

1. Heat oven to 375 and prepare a muffin pan with liners or better yet...grease a 8" x 8" pan
2. In a medium bowl, whisk flour, almond meal, sugar, baking powder, baking soda, salt and cinnamon together
3. In a small bowl, whisk melted oil, almond milk, eggs and vanilla together
4. Prepare a well in dry ingredients and pour wet ingredients into it. Fold wet ingredients into dry until well-combined, but do not over-mix
5. Fold 1 cup diced rhubarb into batter until evenly distributed
6. In a small bowl, combine remaining 2 tbsp rhubarb, oats, brown sugar and cold butter. Using a pastry cutter or your hands, mash the butter into the other ingredients until they are no longer dry and resemble coarse crumbs
7. Distribute batter evenly into muffin liners or in the square pan and top each with the oat crumble, pressing it gently onto the top of the batter
8. Bake in oven for 20-25 minutes until golden brown and cooked through
9. Remove from oven and allow to cool in the pan for about 10 minutes before removing to a rack. Serve warm or cooled completely. 

found online searching for gluten free rhubarb sweets....