Mix 6oz chopped rhubarb, 12 oz sifted self raising flour and 10oz caster sugar.
Add 2 beaten eggs, 5oz plain yoghurt, 5oz melted butter and 1.5 tsp vanilla essence.
Beat well with a wooden spoon and spoon into prepared cupcake cases. Makes loads - 18-20.
Bake at 180c for 15-20 minutes until well risen and golden.
Cool on a wire rack....if you can wait that long.
