Little white chocolate & rhubarb cakes

MAKES 8-12

I’m not sure whether to call these little cakes muffins, cupcakes or friands – they’re a happy hybrid of all of them.

100g butter, melted

1 cup brown sugar

2 eggs

½ tsp baking soda

½ cup milk

1 ½ cups plain flour

2 tsp baking powder

½ cup ground almonds 1 cup raw rhubarb, cut into

1cm cubes

100g white chocolate buttons or chips or chopped white chocolate Icing sugar, to dust (optional)

1 Preheat oven to 200°C.

2 Grease a 12-hole regular muffin tray or 8-hole mini tray and line with baking paper.

3 Beat the melted butter and brown sugar until pale. Add the eggs and continue to beat for 1 minute. 4 Dissolve the baking soda in the milk and stir in.

5 Fold in the sifted flour, baking powder, almonds, rhubarb and chocolate pieces, then gently mix until just combined.

6 Spoon mixture into the tray and bake for 15-20 minutes until a skewer inserted comes out clean.

7 Rest for 5 minutes before removing from the tray.

8 Dust with icing sugar.