This recipe was given to my by a good friend – the cake was so good that it was all finished before I got a chance to take any pictures! I liked them plain but they would be good with cream cheese icing/whipped cream.
Makes 12 cupcakes
1 1/2 cups plain flour
1/4 tsp bicarbonate of soda
1/4 tsp baking powder
1/2 tsp ground ginger
1/2 cup butter
2 cups sugar
1tsp vanilla extract
1/2 cup yoghurt
3 cups diced rhubarb
1 vanilla bean halved lengthways
1 cup water
Preheat oven to 180C (160C in fan oven).
Line a standard cupcake/muffin tin with cupcake wrappers
Sift together flour, bicarb, baking powder, salt and ginger.
Cream together butter, 1 cup sugar til light.
Add eggs slowly.
Beat in vanilla extract.
Add flour in 2 batches, alternating with the yoghurt
Be careful not to over mix
Stir in 2 cups of diced rhubarb.
Divide batter to fill each cup 3/4 full.
Bake on the middle shelf for 25 mins.
To make rhubarb topping, put the cup of water and remaining cup of sugar in pan, simmer and dissolve sugar.
Add the vanilla bean seeds.
Remove from heat and add the remaining cup of rhubarb. Coll completely and then remove the rhubarb with a slotted spoon.
Re-simmer the syrup to thicken it a bit.
When cakes have cooled a little bit make several holes in each with cake tester/skewer and spoon about 2 tablespoons of syrup on top of each.
Leave to cool completely before eating.