Still going with the rhubarb... This recipe is so good I made it twice! Here is the recipe from BBCGoodFood. It takes longer to bake because of the ready-made custard but the result is a super moist cake. For the cupcakes (the recipe makes 24, they freeze really well), I mixed all the custard with the batter. They also took longer in the oven. There again, extremely moist. Definitely worth it!
Les Frenchies, je suis désolée mais je ne sais pas si vous pouvez trouver de la "custard" toute prête... je me demande si de la crème type Mont-Blanc pourrait marcher... à tester...
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