1. Preheat the oven to 200º/180º fan.
2. Place 100g flour, baking powder, margerine, caster sugar and vanilla essence in a large mixing bowl. Mix with the flat beaters on the Dualit Hand Mixer until a smooth batter consistency is reached.
3. Add the tablespoon of milk and stir in, then set aside.
4. To make the crumble mix, add the 50g flour into a bowl. Cube the butter, add to the bowl and then rub it into the flour until the mix resembles fine breadcrumbs.
5. Next, add in the oats and sugar and mix well. Set aside.
6. Drain the rhubarb - do not discard the syrup.
7. Place 12 muffin cases in a muffin tin. Take a large spoon or ice cream scoop of the sponge batter and fill the cases up to halfway.
8. Add a few pieces of the drained rhubarb the middle of each case, carefully pressing them into the middle of the batter.
9. Place the cupcakes into the oven and set a timer for 10 minutes.
10. After 10 minutes, remove the cupcakes and top with a generous spoonful of the crumble mix. Try to cover the whole cupcake.
11. Place back into the oven for a further 10 minutes or until golden brown and a skewer comes out clean.
12. Serve warm with hot, thick Vanilla Custard or allow to cool and enjoy with a cup of tea or coffee!

Top Tips:

• Use the excess rhubarb syrup to add to coffees, milkshakes, other desserts or even plain yoghurt! Try freezing the syrup in ice cube trays and then add to cocktails or gin and tonic for a fruity twist.
• Blueberries, raspberries, cooked apple, banana, peaches etc. can all be used in place of rhubarb.
• Use fresh rhubarb instead of tinned rhubarb by peeling, rinsing and cutting stalks into 2 inch pieces, before microwaving or pan cooking in water and sugar for 5-10 minutes.
• The crumble mix can be placed on top of the cupcakes from the start of the bake - this will give a more rustic look to the cupcakes.
• These cupcakes freeze well in an airtight container (if there's any left).