Preheat the oven to 350 degrees and line place liners in pans for 24 muffins.
Mix together the rhubarb, sugar, oil, vanilla, eggs, and sour cream in a large bowl. Add the flours, baking powder, salt and cinnamon and stir together.
Portion into 24 muffins using an ice cream scoop and bake until a toothpick inserted into the center comes out clean, about 15-20 minutes. Let cool in pans and then remove muffins. Store in a covered container or place in storage bags and freeze.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2017/06/rhubarb-recipe-roundup-rhubarb-sour-cream-muffins/