Rhubarb Crumble and Custard Cupcakes

Put rhubarb in a lined baking tin and sprinkle over the sugar. Bake in the oven for 25 minutes. Drain off the juice and keep aside for later. Use and fork to mush the pieces of rhubarb slightly and set aside to cool.

Preheat the oven to 180/160ºc and line a cupcake tin with cases. Add the flour, sugar, butter and bicarb to a stand mixer and mix well. Add the eggs, milk and vanilla extract and mix again until well combined. Swirl the mushed rhubarb into the mix. Divide between the cupcake cases and bake for 20-25 minutes until golden. Leave aside to cool.

Mix the oats, flour and sugar together and mix in the melted butter. Spread onto a lined baking tray and bake for 15 minutes or until crisp.

Beat the butter until soft. Sieve in the icing sugar and custard powder and beat again.

Use a piping bag with a large circular tip to pipe big swirls of buttercream onto each cupcake. Drizzle with the juice from the rhubarb and finish with a generous sprinkle of crumble.