Step 1

Preheat the oven to 180C/160C fan forced. Grease a 6-hole 180ml (3 ⁄4 cup) Texas muffin pan. Line the base of each hole with a circle of baking paper. Cut each stalk of rhubarb into 3cm lengths. Cut each piece lengthways into quarters. Arrange 6 rhubarb pieces in the base of each muffin hole to make a star shape.

Step 2

Use electric beaters to beat butter, sugar and orange rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition, until combined. Sift flour over mixture. Gently fold until combined then add milk. Fold until combined.

Step 3

Spoon cake mixture into prepared muffin pan. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean.

Step 4

Meanwhile, to make the orange syrup, combine all the ingredients in a small saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Bring to the boil. Cook, without stirring, for 3-4 minutes or until syrup thickens slightly. Remove from heat and set aside.

Step 5

Line a wire rack with baking paper. While cakes are still in the pan, pierce several times with a skewer then drizzle with half the hot syrup. Set aside for 10 minutes to soak. Turn onto prepared rack. Serve warm cakes, rhubarb-side up, drizzled with remaining syrup and sprinkled with pistachio.