150 g (1 1/2 cups) rhubarb, finely sliced
+ 30 extra pieces to garnish
310 g (2 1/2 cups) self-rising flour, sifted
230 g (1 cup) caster sugar
1 teaspoon natural vanilla extract
2 eggs, lightly beaten
125 g (1/2 cup) plain yogurt
1 tbsp. hibiscus water (or rose water)
125 g (4 1/2 oz) unsalted butter, melted
Preheat the oven to 180 C (350F). Line 15 muffin holes with paper cases.
Combine the rhubarb, flour, and sugar in a large bowl.
In a separate bowl, combine vanilla, eggs, yogurt and hibiscus water.
Add the wet ingredients together with melted butter to the dry ingredients stirring with a wooden spoon until the mixture is just combined.
Spoon the mixtures into the cases, then top with extra pieces of rhubarb.
Bake 25-30 minutes or until a skewer comes out clean when inserted into the center of a cake.
Transfer onto a wire rack to cool.
Based on a recipe from: Indulgence Cupcakes: A fine selection of Sweet Treats