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
- Preheat the oven to 180°C and line a 12-hole muffin tin with paper cases.
- 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.
- Add the eggs, flour and milk and blend until smooth. Test for dropping consistency and add another tbsp of milk if needed.
- 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.
- 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.
- 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.
- 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.
- To make the icing, beat your butter in a large bowl to soften it.
- Stir together the icing sugar and custard powder and add them to the large bowl along with the milk.
- 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.
- Pipe the icing onto the prepared cakes with a large nozzle.
- Sprinkle on some of your crumble topping.