Ahh, Summer is on the doorstep and that means RHUBARB TIME! It's only around for a few months and it is very important that you make the most of it while it's here. So here is a recipe which turns a really classic combo, Rhubarb & Custard, into a cupcake (my preferred medium)!Recipe - For the Rhubarb Goo...300g of washed 'field grown' or 'forced' rhubarb3 tbsp caster sugarzest of an orange (optional)vanilla pod/vanilla extract (optional)For the syrup...The juice from the roasted rhubarb, cooked down and reduced by halfFor the Sponge...125g self raising flour125g caster sugar125g soft unsalted butter1/4 tsp bicarbonate of soda2 lg eggs1.5 tbsp milk1/4 tsp vanilla extracta few spoons of the rhubarb gooFor the crumble topping...80g plain flour20g porridge oats1 tsp caster sugar1 tsp demerara sugarpinch salt40g melted unsalted butter-----MY INSTAGRAM: https://www.instagram.com/cupcakejemma/CAKESTAGRAM: https://www.instagram.com/crumbsanddo...THE CAKE BOOK: http://cupcakejemma.comSUBSCRIBE FOR WEEKLY VIDS: http://crmbs.co/7TDmMORE CAKE: http://crmbs.co/VLxTVISIT OUR SHOP -Crumbs & Doilies1 Kingly CourtLondonW1B 5PW