take the recipe for rhubarb and orange cake, realise you don't have ground almonds, and use some more flour instead.
I cooked the rhubarb a bit first as I didn't think the shorter cooking time for buns would cook the rhubarb properly, dollop the cake mix into bun cases, add a blob of rhubarb, cook for 15 mins, and then add the almond sugary topping, and cooked for a further ten minutes at the lower temperature.
they are Very good.
unfortunately the ones that looked the best got eaten first, without having a photo shoot, so only the sad slightly squished ones (they are very gooey!) were left.
but don't despair, pop on over to Flossie Teacakes, where there is a delightful pattern for a pinflower cake topper, make yourself one or two, and stick them in your cakes.
even squashed cakes look delightful with a pinflower in them!