Ingredients
For the muffins:
300g rhubarb
150g caster sugar
110g butter, melted
2 eggs
1 tsp vanilla extract
100g natural yoghurt
250g self-raising flour
1.5 tsp baking powder
12 tbsp fresh or tinned custard

For the crumble topping:
50g light brown sugar
50g plain flour
25g porridge oats
1tsp cinnamon
50g butter

Method
Heat the oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases.

Mix together the light brown sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.

Slice the rhubarb in half lengthways, the chop into 1cm pieces and set aside.

In a large jug, whisk together the caster sugar, melted butter, eggs, vanilla and yoghurt until smooth.

Sift the flour, baking powder and custard powder (if using) into a large bowl. Add the wet ingredients and stir until just combined. Add the rhubarb and stir until evenly incorporated; do not overmix as this will make the muffins tough.

Place 1 heaped tbsp of muffin batter into each muffin case. Add 1/2 tbsp custard to each, then top with the remaining muffin batter to fill each case. Sprinkle the top of each muffin with the sugar.

Bake for 20 mins until risen and golden.

Best eaten on the day they are made, but can be stored in an airtight container for 2-3 days; try microwaving for 20 secs to soften before serving!