Vegetarian recipe ideas
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Heat the oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with paper cases. Bake the rhubarb for about 10 minutes until just tender. Drain really well and cool on kitchen towel.
In a large bowl, mix the the dry ingredients together (plain flour, baking powder, sugar and cinnamon). In a separate bowl, combine the eggs, milk and cooled melted butter.
Stir the wet ingredients into the dry ones along with the rhubarb (don’t overmix, it should be a bit lumpy). Divide between the muffin cases, sprinkle the tops with demerara sugar and bake for 25-30 minutes until risen and golden.