Rhubarb & custard muffins

Rhubarb & custard muffins

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(7 ratings)

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Cooking time

Ready in 35-40 mins, plus roasting rhubarb

Skill level

Moderately easy

Servings

Serves 12

A scrumptious combination with a surprise filling

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per muffin

kcalories
266
protein
4g
carbs
38g
fat
12g
saturates
4g
fibre
1g
sugar
18g
salt
0.3g

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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Method

  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.

Recipe from Good Food magazine, May 2005

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Comments

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thomsonlm's picture

Really disappointing - followed tip re freezing custard, but that wasn't the problem. More the dumpling like consistency of the batter.

gervais's picture

Just made these and wish I'd read the freezing tip beforehand as the muffin mixture is far too stiff to "gently smooth over the custard" . However they turned out well and tasted really good. Am going to try again but this time will use stewed apple and freeze the custard.

sheel12's picture
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Just made these and followed the advice to freeze the custard first in little ice tray. Worked perfectly. They are absolutely delicious!

tortoise66's picture
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I made these and they worked well.
Having read previous comments I used 245g of drained stewed rhubarb.
I also 2/3 filled muffin cases then made dip and filled with heaped teaspoonful of tinned custard and carefully spooned remainder of muffin mix on top. The custard didn't leak.
I felt they needed more sugar though my husband didn't.

gillybee82's picture

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!?

Scrapyard57's picture
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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.

mdthesaturdays2's picture

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

alanakelk's picture

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!

bluebells76's picture
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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!

marzipanfeind's picture
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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.

mickeyjean's picture

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.

anniewrose's picture

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 ..

dylanski's picture
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I thought these were good - nice mix of tastes and no spillage!

presley's picture

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 !

wippypippy's picture

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

disneydani's picture

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.

hugbubble1's picture

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!

catwitch's picture
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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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