Juliet Sear served up a delicious rhubarb crumble cake with custard frosting on This Morning.

The ingredients for the sponges are: 200g golden caster sugar, 300g rhubarb, chopped into 1cm pieces, 1 orange, zested and half of it juiced, 200g butter, very soft, 4 medium eggs, 200g self-raising flour and 1 tsp baking powder.

For the crumble topping: 50g slightly salted butter, cold and cut into cubes, 100g plain flour and 70g golden caster sugar.

For the custard buttercream: 250g icing sugar, 30g custard powder, 150g unsalted butter, softened at room temperature, 1 tsp vanilla extract, or vanilla bean paste and a little boiling water.

See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs AVAILABLE FROM Amazon now.