Heat oven to 220C/gas mark 7.
175g caster sugar
175g diced rhubarb
2 tbsp sunflower oil
1 tsp vanilla extract
200g Holgate Windmill flour
1 tsp baking powder
1 tsp bicarbonate of soda
50g light brown sugar
50g Holgate Windmill flour
25g porridge oats
1 tsp ground cinnamon
In a large bowl mix the caster sugar and rhubarb together and put on one side.
In another bowl mix together the brown sugar with the flour, oats and cinnamon, and rub in the butter with fingertips, then put on one side
Stir the oil, egg, vanilla and milk into the rhubarb, then add the flour, baking powder and bicarbonate of soda and stir well.
Spoon the mixture into muffin cases (makes approximately 12) then scatter with a thick layer of the crumble mixture.
Bake for 15-18 minutes until golden.
Cool before eating. They are also good with the addition of some crystallised ginger.