Vanilla Rhubarb Tea Cakes

Ingredients:

200g self-raising flour
100g caster sugar
100g unsalted butter, softened
2 large eggs
2 tsp Vanilla Mart Extract
150g rhubarb, finely diced
2 tbsp milk

Method:

• Preheat oven to 180°C and line a muffin tray.
• Beat butter and sugar until light and fluffy.
• Add eggs one at a time, followed by Vanilla Mart Extract.
• Fold in flour and milk.
• Stir through rhubarb.
• Divide between cases and bake for 18–20 minutes.
• Cool before serving.