One of my favourite ever puddings in muffin form! It doesn't get much better than that.
Combine the plain flour, sugar, baking powder and salt in a mixing bowl. In another bowl or jug, whisk together the milk, yoghurt, oil, lemon juice and vanilla extract. Pour the wet ingredients into the dry and fold gently until just combined, being careful not to over mix. Stir through the rhubarb.
Divide the mixture between the 12 muffin holes. Top each one with a generous sprinkle of the crumble topping, then bake for 18-22 minutes, or until an inserted skewer comes out clean. Allow to cool fully before tucking in.
Recipe courtesy of georgieeats.co.uk