Enjoy these healthy cupcakes warm with dollop of vanilla ice-cream, they are just amazing.

Preheat the oven to 170C. Grease or line 10 holes of a large cupcake or muffin tray.

First, make the crumble mixture. Put all ingredients into a bowl and rub together with your fingers until a coarse breadcrumb texture is reached. Set aside.

Next, make the cake batter. In the bowl of a stand mixer, beat the sugar, honey, butter and vanilla until pale, light and fluffy. Add the eggs one at a time, beating between each addition. Gradually fold through the flour, ground almonds, baking powder, cinnamon and salt. Stop your mixer once everything is just combined, being careful not to over mix. Finally, fold through the yoghurt.

Evenly divide the batter between the muffin holes and dot in the rhubarb pieces, pressing them down lightly. Finally, evenly scatter over the oat crumble topping.

Bake for approx 30 min or until springy to the touch and a skewer inserted in the centre comes out clean. Allow the cakes to cool in the tin for 10 min before turning out onto a cooling rack.

While the cakes are still warm, drizzle with some liquid honey and decorate each cake with a rose.

Refrigerate in an airtight container for up to 3 days.

Enjoy!