Preheat the oven to 180 degrees or 160 degrees circulating air. 

Prepare the rhubarb and cut into small cubes. 

Beat the butter with the sugar until frothy and add the eggs and vanilla paste. Mix well. 

Now mix the wholemeal spelt flour, ground almonds and baking powder and add to the egg mixture. 

Finally, add the rhubarb cubes to the muffin mixture and mix well. If the mixture is too dry, add a little water or milk. 

Now divide the muffin dough into 12 paper moulds and place half a strawberry per muffin on top. 

The muffins can now be baked in the oven for 20-25 minutes - the best way to do this is as usual.