- Preheat the oven to 200/180 fan.
- Place the 100g flour, baking powder, stork, castor sugar and
vanilla essence in a large mixing bowl, mix with the flatbeaters on
the dualit handmixer to a smooth batter, add the tbsp of milk and
- In a bowl make up the crumble mix by first adding the 50g of
flour, cut up the butter and rub into the flour to form a
breadcrumb resemblence. Add in the oats and sugar and mix well.
- Drain the rhubarb, setting aside the syrup. ( see top
- Place 12 muffin cases in a tin, take a large spoon of the
sponge batter only filling the cases halfway. (try not to
- Add a few pieces of the drained rhubarb into each case,
carefully pressing into the middle of the batter.
- Place the cupcakes into the oven and set a timer for 10
- After 10 minutes remove the cupcakes and top with a generous
spoon of the crumble mix, place back into the oven for a further 10
minutes or until golden brown and a skewer comes out clean.
- Serve with a hot thick custard.
Use the excess rhubarb syrup to add to coffees.
The syrup is great for a rhubarb gin cocktail, or frozen into
ice cubes and placed in drinks.
Try Blueberries, Raspberries, cooked apple or banana in place of
Use fresh rhubarb by peeling rinsing and cut into 2" pieces
before microwaving or pan cooking in water and sugar for 5-10
The crumble mix can be placed on top beforehand which gives a
more rustic look to the cupcakes, you will find a little of the
crumble falls in the centre whcih gives a crunch all the way
To remove the cupcake from the case, use a spoon inside the top
and edge around the case pushing down as you go around the case,
this removes all the delicious cake and crumble, place on a dish
and top with custard or vanilla icecream.
Use a little less filling and top with custard straight into the
Dust with icing sugar.
delicious hot or cold.
Freezes well in an airtight container. ( if theres any left!