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Oven on to 180C fan/200C. Line a cupcake tray with 12 cases.
In a bowl, add the flour, sugar and custard powder then mix to combine. In another bowl, mix the butter, eggs and yogurt. Tip the wet ingredients into the dry and mix to form a thick batter.
Chop the rhubarb into small chunks and fold through the mixture. Place the batter in the cases up to half way, add a heaped teaspoon of custard then top with more batter. Sprinkle over the demerara sugar and bake for 30 minutes until a skewer comes out clean.