Rhubarb & custard muffins

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• 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.

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• 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!

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• 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.

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• 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

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• 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 !

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• recipes

  16 August 2008

  recipes rated and commented on this recipe

  

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

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• anniewrose

  08 February 2009

  anniewrose commented on this recipe

  i used home made custard and it all evaporated during the baking process ... very disappointed to open one up and find a cavity lined with yellow, rubbery residue ! will try this again tho' as some of you seem to have got it right and i love the idea of it ..

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• Michele

  10 February 2009

  Michele commented on this recipe

  I love making muffins and after reading the comments decided to use tinned Rhubard, I made sure it was drained well and it mixed in well with the batter. I used a 540g/drained weight 245g tin and the texture and taste is sweet and light.

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• marzipan fiend

  08 April 2009

  marzipan fiend rated and commented on this recipe

  

  I made 6 massive instead of 12 smaller muffins, and still managed to force down two! The custard did stay in place, but I took a lot of care when assembling them! I used plain yoghurt rather than soured cream, as that's what I had in the fridge, and the texture was good. I agree that they were fairly bland though, and I would try using more rhubarb next time. Perhaps more zest would help too.

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• Bluebells76

  24 May 2010

  Bluebells76 rated and commented on this recipe

  

  Fabulous! These are absolutely scrummy! I have been begged to make more and have had to find a supplier of rhubarb! Some of the custard stays in the middle and some oozes out of the top! Perfect!

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• Alana

  25 May 2010

  Alana commented on this recipe

  I put the custard into an ice cube tray and froze it before adding it to the centre of the muffins. It helped keep the custard in the centre of most of the muffins. They were moist and fruity and not too sweet, lovely!

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• Mistmoon

  27 May 2012

  Mistmoon commented on this recipe

  Hey could i skip the sour cream and add abit of milk? Great muffin recipe though

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• Scrapyard

  20 July 2012

  Scrapyard rated and commented on this recipe

  

  Took Alana's advice by freezing the custard in cubes first and it worked a treat. Lovely and moist, perfect with a cuppa. Will defo try again.

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• Gillybee82

  28 April 2013

  Gillybee82 commented on this recipe

  Looking at all the remarks above regarding the custard I think it would be better adding it once the muffins have been baked. I have a gadget that makes it easy to pop out the centre of a muffin / cupcake, so you can put added ingredients in. I'll give it a go. If it doesn't work then serve each one with a blob of custard - simple eh!?

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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

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Difficulty and servings

Serves 12

Preparation and cooking times

Ready in 35-40 mins, plus roasting rhubarb

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, sugar 18g, salt 0.3 g

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