• Preheat the oven to 180 degrees Celsius.
• Line a baking tray with paper cupcake forms.

Rhubarb topping

• Wash the rhubarb and cut into fine half-moons (approx. ½ cm thick).
• Put the rhubarb together with 200 grams of sugar, 1 tablespoon of honey, water and the vanilla extract in a saucepan and bring to a boil.
• Simmer for 5 minutes and then cool to room temperature.

Cupcakes

• In the first bowl, mix the flour, baking soda, baking powder and salt well with a fork.
• In a second bowl, mix the butter with the sugar and with a mixer, mix it light yellow and fluffy in about 3 minutes.
• Add the eggs one at a time while continuing to mix. Do not add the next egg until the first egg has been taken up.
• Also mix in the vanilla extract.
• Turn the mixer low and mix the contents of the first bowl, the flour mixture, into the batter.
• Finally, mix in the sour cream.
• Turn off the mixer and with a spatula mix ⅓ of the rhubarb into the batter.
• Divide the batter over the ramekins and bake them for 20-25 minutes.
• Allow to cool to room temperature.

Whipped cream

• Beat the cream with the confectioners sugar until stiff.
• Transfer the cream to a pastry bag.
• Just before serving, pipe a swirl of whipped cream onto the cupcake and spread pieces of rhubarb on top.