Chop up rhubarb into 1cm pieces. If the rhubarb stalks are quite thick, I cut them lengthways first, before cutting into 1cm pieces. (I don’t bother if they’re quite skinny.) Set aside.
Mix together the flour, baking powder and baking soda.
In a separate bowl, whisk the butter and sugar. Mix in eggs, milk, vanilla essence.
Add the wet ingredients to dry ingredients. Fold til just combined. Fold in the chopped rhubarb.
Divide between the muffin cases.
Bake for 18-20 mins until light golden (skewer will come out clean).
Cool on rack – dust with icing sugar when cool.
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