Rhubarb Muffin

Preheat the oven to 160°C (fan) and line a muffin tin with paper cases.

Wash the rhubarb, remove any stringy parts if necessary, and cut into small cubes.

Mix the flour, baking powder and salt in a bowl, add the rhubarb cubes and briefly combine.

Beat the egg, sugar, oil and milk in a second bowl until frothy.

Fold the flour–rhubarb mixture into the wet ingredients just until no dry flour is visible.

Divide the batter evenly into the cases.

Bake in the preheated oven for about 30 minutes.

Let the muffins rest in the tin for 5 minutes.

Remove the muffins from the cases and let them cool completely on a wire rack.

Serve with vanilla sauce if desired.