Step 1 Preheat oven to 180ºC. Lightly grease 6 small muffin tins. Cut rhubarb into small pieces, place into a bowl, and microwave on HIGH for 2–3 minutes (or cook in a non-stick pan over medium heat, until tender). Set aside.
Step 2 Place spread, sugar, egg, flour and ginger in a bowl and whisk, or use electric beater, until well blended. Fold in yoghurt, rhubarb and ground almonds.
Step 3 Spoon into prepared tins and level off surface with a knife. Bake for 20–25 minutes or until well-risen and golden brown.
Step 4 Cool for 5 minutes before turning out. Serve dusted with icing sugar and if desired, extra yoghurt and cooked rhubarb.