1. Preheat the oven to 200/180 fan.
2. 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 stir in.
3. 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. set aside.
4. Drain the rhubarb, setting aside the syrup. ( see top tips.)
5. Place 12 muffin cases in a tin, take a large spoon of the sponge batter only filling the cases halfway. (try not to overfill )
6. Add a few pieces of the drained rhubarb into each case, carefully pressing into the middle of the batter.
7. Place the cupcakes into the oven and set a timer for 10 minutes.
8. 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.
9. Serve with a hot thick custard.

Top tips....

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 rhubarb.

Use fresh rhubarb by peeling rinsing and cut into 2" pieces before microwaving or pan cooking in water and sugar for 5-10 minutes.

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 through.

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 case.

Dust with icing sugar.

delicious hot or cold.

Freezes well in an airtight container. ( if theres any left! )