I love rhubarb, as I have rambled before. I think it's just magical and I am fully convinced it must be really good for your health, possibly full of cures for all sorts of diseases. This is based on the idea that it's a pink vegetable that you eat in puddings. I have no scientific data to back this up.
I also love cinnamon, though I do believe that it is used too much in commercial bakery. Every fruited bun or cake that you buy in high street bakeries or supermarkets is loaded with cinnamon, almost to the detriment of any flavour of any other ingredients. In small amounts it's beauteous, rich fully rounded flavour is in harmony with fruit bakery. In large amounts it's like having your cake soaked in mouth wash.
Ingredients
300g rhubarb, chopped into 1cm dice
3 tbsp caster sugar
300g plain flour
1 tsp baking powder
100g caster sugar
1 tsp ground cinnamon
2 eggs, beaten
200ml semi-skimmed milk
100g butter, melted
For topping
3 tbsp light muscavado sugar
1 tsp ground cinnamon
Preheat oven to 200°C/400°F/Gas 6
Mix the rhubarb and 3 tbsp of caster sugar together and place in a oven proof dish, add two tablespoons of water or orange juice and bake for about 10 minutes. This softens the rhubarb. Once it is cooled, spoon it in to a sieve over a dish to catch any drips, though you won't need the juice.
Mix the dry ingredients for the cake mixture in a bowl. In a jug, whisk together the milk, eggs and melted butter together, then add to the dry ingredients and stir together, but don't be too thorough. Don't forget, a lumpy mixture makes better muffins, an over stirred mix can make the muffins become tough. Tumble in the cooled and drained rhubarb pieces, stir in, then divide between 12 muffin cases in a 12 hole muffin pan. Mix together the topping ingredients, and scatter over each muffin.
Bake for 25-30 minutes, until risen and cooked through. The sugar won't melt, but will leave a crunchy crust on the top of the muffin.
Eat warm with custard or ice cream.
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