Preheat your oven to 200c / gas mark 6. Line your muffin pan with large paper cases.

In a large bowl place 125g of the sugar, the oil, egg, vanilla extract and the buttermilk. Beat until mixed then stir in the diced rhubarb.

Sift over your dry ingredients into the bowl; wholemeal flour, baking powder, bicarbonate of soda and salt. Stir until just combined and no more so not to make the texture of your muffins too heavy.

Spoon the mixture into your muffin cases, filling them around three quarters full. Sprinkle their tops with the remaining sugar and bake for 18-20 minutes until golden. A cocktail stick will come out cleanly when they are done but take care not to over do them.

Leave to stand in the tin for a few minutes before transferring them to a wire rack to cool. Fantastic eaten immediately but will keep for several days (in theory) in a tin.