I spotted this recipe in the local paper, and modified it a bit. It was a great recipe to find - the rhubarb is cooked in the muffin, so no extra steps are required to precook the rhubarb, which is handy.
A tip when making muffins or cupcakes: spray the muffin tray with cooking oil, then line each hole with 2 muffin cases. Once cooked the muffins will come out of the tray easily, and you can discard the somewhat oily outer case.
2 cups self-raising flour
1/2 tsp baking powder
1 cup brown sugar
1/2 tsp ground cinnamon
2 large eggs
1/3 cup vegetable oil
1 tsp vanilla essence
2 cups sliced rhubarb (1cm slices)
1/2 tsp cinnamon, combined with
1 tbs sugar
Preheat the oven to 200ºC and grease and line a muffin tray.
Combine the flour, baking powder, salt, cinnamon and sugar and mix well.
In another bowl combine the eggs, oil, milk and vanilla.
Add one bowl to the other and add the rhubarb.
Combine the ingredients until it all just comes together, being careful not to over-mix.
Spoon the mixture into the muffin tins.
Sprinkle with the cinnamon sugar and bake for 17 minutes.
Remove from the tin and serve warm.
They have a great texture and a lovely zingy taste!