These cupcakes are the perfect spring treat. They're light and refreshing, sweet with just a hint of tartness from the rhubarb. This is my slightly adapted version of the original I found from the Betty Crocker The Big Book of Cupcakes.

Streusel Strawberry-Rhubarb Cupcakes
Streusel
1/2 cup flour
3 Tbsp. sugar
1/4 cup butter, room temperature
Cupcakes 
9 oz. strawberries
1/4 cup milk
2 3/4 cups flour
3 tsp. baking powder
1/2 tsp. salt
3/4 cup shortening
1 1/2 cups sugar
5 egg whites
2 1/2 tsp. vanilla
8 drops red food coloring
1 cup finely chopped rhubarb
Frosting
3/4 cup whipping cream
2 Tbsp. mashed strawberries

Preheat oven to 350ºF. Line 24 cupcake tins.

In a small bowl, combine streusel ingredients together with a fork until crumbly. Set aside.

Blend together the strawberries and the milk. This should make 1 1/4 cups of strawberry puree. (Add additional strawberries if needed to make 1 1/4 cups of puree.)

In a medium bowl, combine flour, baking soda and salt. In large mixing bowl, beat shortening 30 seconds. Add sugar, about 1/3 cup at a time, beating well after each addition. Beat 2 additional minutes on medium speed. Beat in egg whites, one at a time, until fully incorporated. Beat in vanilla extract and food coloring.

Beat in flour and milk, alternating with portions of each, starting and ending with flour. Stir in rhubarb.

Divide batter evenly among cupcake liners, filling to about 2/3 full.

Bake 18 to 20 minutes or until lightly golden. Cool in pans 5 minutes, and then cool completely on wire racks.

To prepare frosting, chill mixing bowl. Beat whipping cream until stiff peaks form. Stir in mashed strawberries.

Frost cupcakes either using a large piping tip or spreading whipped cream on top of each cupcake. Serve immediately or refrigerate until serving. Makes 24 cupcakes.