If you really need a substitution, the general rule is that you need three times the baking powder for the equivalent ...

What excites the tastebuds as much as different flavours is contrasting textures, so in this dessert we have tart rhubarb jelly studded with tender fruit; sweet, smooth, velvety custard ...

Tender, buttery scones with the spring flavors we love the most.

Cut the rhubarb into pieces approximately 2 cm long. Finely chop the chocolate. Mix the flour with the baking powder and soda. Beat the butter with the powdered sugar and vanilla sugar until fluffy.