Cupcake Materials:

• 2 cups flour sifted
• ½ cup sugar
• 1 cup milk milk at room temperature
• 1 egg at room temperature
• ½ cup vegetable oil
• 1 tbsp. vanilla extract
• 2 tsp baking powder
• Pinch of salt
• Powdered sugar for dusting

Filling Materials:

• 2 large pieces of rhubarb cubed (I made a bigger batch to use in other baked goods)
• 1 tbsp. unsalted butter
• 1/3 cup sugar (add more if you like it sweeter)

Filling Process:

1. Place a sauce pan over medium/ high heat and add in the unsalted butter.
2. Once melted add in the rhubarb and sugar. Cook stirring often until the rhubarb has softened and resembles the consistency of chunky jam.
3. Set aside to cool.

Muffin Process:

1. Preheat the oven to 375 degrees F and line a muffin tin with 12 muffin liners.
2. In a medium sized mixing bowl combine the flour, salt, baking powder and sugar. Mix well.
3. Into the same bowl add in the milk, vegetable oil, eggs and vanilla extract. Mix well until everything is combined and the batter is smooth.
4. Pour the batter into the muffin liners about half way up.
5. Take a dollop of the rhubarb mixture and place over the batter.
6. Top the with another layer of the batter.
7. Bake for 20-25 minutes, let cool completely, dust with powdered sugar (optional) and ENJOY!