Little Rhubarb Cakes
Suggested variation; rhubarb and ginger is a classic combination - try replacing the vanilla seeds with 2 tbsp chopped stem ginger.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
Cut the rhubarb into small chunks and toss with the granulated sugar, then tip into a roasting tin and bake for 10 minutes.
Combine the flour, sugar, butter, eggs and vanilla seeds in a bowl and whisk together for 2 minutes or until smooth.
Divide the mixture between the paper cases, and top with the cooked rhubarb pieces, then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.