Preheat the oven to 375 degrees. Line a muffin tin with cupcake liners. Set aside.

In a large mixing mix together the flour, salt, and baking powder.

In another large bowl cream the butter and sugar together.

Add in the eggs and milk and mix until combined.

Add the wet ingredients to the dry ingredients. Mix to combine.

Fold in the rhubarb.

Divide the batter evenly between the muffin cups. Set aside.

To make the crumble combine the flour, sugar, cinnamon, and butter in a small bowl. Smash the mixture with a fork or your fingers until it is lumpy and crumbly.

Sprinkle the crumble on top of the muffins.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven and cool on a wire rack.