Rhubarb & custard muffins

Recipe uploaded by

Good Food

2 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Prepare the Roasted rhubarb, then cool and drain off the juices (the juice is good mixed into plain yogurt). Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with muffin paper cases. In a large bowl, beat together the sugar, oil, egg, orange zest and soured cream until there are no lumps and all are completely combined. Gently mix in the flour, then fold in the rhubarb.
2. Divide 3⁄4 of the batter evenly between the paper cases to generously fill. Using a spoon, press in the centre of each muffin to make a dip. Fill each dip with a small blob of chilled custard, then gently smooth the rest of the muffin mix over the custard. Bake for 25-30 mins or until risen, pale golden and oozing custard. Sprinkle each with a little caster sugar while still warm. Best eaten the day they are made.

Per muffin

266 kcalories, protein 4g, carbohydrate 38g, fat 12 g, saturated fat 4g, fibre 1g, salt 0.3 g

Latest comments and suggestions

• Catwitch

  30 January 2008

  Catwitch rated and commented on this recipe

  

  I found these to be a little under-sweet and I also couldn't get the custard to sit in the mixture properly. Perhaps because I used a heart-shaped silicon muffin mould? Quite nice, but not as scrumptious as I'd hoped.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• aimee

  10 April 2008

  aimee commented on this recipe

  i made these and was so looking forward to them but then was completely disappointed. I followed the recipe exactly and the custard spilled out on to the cooking tray so there was hardly any inside, and the batter was more like a heavy yorkshire pudding than a muffin. If anyone has made them well, please share your tips as in principle they are a lovely idea!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DisneyDani

  20 May 2008

  DisneyDani commented on this recipe

  I was going to make this recipe, but was didn't because of your comments thank you! What does 1/2 rhubarb mean? I wasn't sure how much to use anyway.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gayns

  03 June 2008

  Gayns commented on this recipe

  I made these a while back too and have just seen the recipe again as i originally did it stright from the GF mag. I was looking forward to the rhubarb & custard experience but they were very disappointing and the taste was rather bland

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Carol

  18 June 2008

  Carol commented on this recipe

  1/2 rhubarb is half of the roasted rhubarb recipe - so about 275g although I used a bit more. These turned out really well with the custard staying in place. It's hard to stop at just one though !

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• recipes

  16 August 2008

  recipes rated and commented on this recipe

  

  I thought these were good - nice mix of tastes and no spillage!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1952/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• ½ Roasted rhubarb (see 'goes well with', below)
• 140g light muscovado sugar
• 75ml vegetable oil
• 1 egg
• zest 1 orange , finely grated
• 284ml carton soured cream
• 300g self-raising flour
• 8 tbsp ready-made thick Devon custard , from a carton
• golden caster sugar , for sprinkling

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 12

Preperation and cooking times

Ingredients

• ½ Roasted rhubarb (see 'goes well with', below)
• 140g light muscovado sugar
• 75ml vegetable oil
• 1 egg
• zest 1 orange , finely grated
• 284ml carton soured cream
• 300g self-raising flour
• 8 tbsp ready-made thick Devon custard , from a carton
• golden caster sugar , for sprinkling

Per muffin

266 kcalories, protein 4g, carbohydrate 38g, fat 12 g, saturated fat 4g, fibre 1g, salt 0.3 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.