Rhubarb

These light and fluffy cupcakes have a twist: the addition of pieces of rhubarb. They take just half an hour to make but are such a tasty treat you'll wish you made more.

Spreads tastes so much sweeter when you've made them yourself with less preservatives and more of the good stuff like quality rhubarb and strawberries.

Remember to discard any rhubarb leaves. Apple, pear or pineapple would also be delicious in this cake. Note

Rhubarb is available all year round. For the best flavour, choose thin, magenta coloured stalks over thicker green ones. Note

These gorgeous little rhubarb frangipane tarts are simple to make but taste divine. Appealingly tart rhubarb is dripping in syrup and nestled on a layer of sweet frangipane. Serve warm with cream.

We have rhubarb. We have pear. We have custard. We have cake. Put them all together and we have rhubarb and pear custard cake. What's not to love? Not much, in our view. Serve it warm, with cream.