Ingredients

For the cakes
125g softened butter
125g light muscavado sugar
125g self raising flour
2 medium eggs
3 tbsp milk
about 4 tbsp rhubarb jam blended smooth for the filling

For the icing
350g icing sugar
175g softened butter
3 tbsp custard powder
3 tbsp milk

For the topping
40g plain flour
10g golden caster sugar
10g cold butter

Method

1. Preheat the oven to 180°C and line a 12-hole muffin tin with paper cases.
2. Measure out the muscavado sugar in a large bowl and rub out any lumps with the back of a wooden spoon. Add the butter and cream together until light and fluffy.
3. Add the eggs, flour and milk and blend until smooth. Test for dropping consistency and add another tbsp of milk if needed.
4. Splodge equally into the cases and bake for about 15 minutes until the cakes spring back in the middle. Allow to cool for a few minutes in the tin and then cool completely on a wire rack. While your cakes cool, prepare the filling and topping.
5. To make the topping, stir the flour and sugar together in a small bowl and then rub in the butter with your fingers until it resembles fine breadcrumbs.
6. Spread out on a baking tray and grill for around 5 minutes until golden brown and lumped together a bit. I stirred mine half way through to stop it from becoming one huge lump. Set aside to cool.
7. When your cakes are completely cool, take out a section from the middle with an apple corer or a cupcake corer and pipe in your smooth rhubarb jam.
8. To make the icing, beat your butter in a large bowl to soften it.
9. Stir together the icing sugar and custard powder and add them to the large bowl along with the milk.
10. Smoosh the butter and sugar together for a bit with a spatula or large spoon. When the butter and sugar have mixed a little, blend until smooth.
11. Pipe the icing onto the prepared cakes with a large nozzle.
12. Sprinkle on some of your crumble topping.
13. Enjoy!