Rhubarb & custard muffins

Rhubarb & custard muffins

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(8 ratings)

Ready in 35-40 mins, plus roasting rhubarb

More effort

Serves 12
A scrumptious combination with a surprise filling

Nutrition and extra info

  • Freezable

Nutrition: per muffin

  • kcal266
  • fat12g
  • saturates4g
  • carbs38g
  • sugars18g
  • fibre1g
  • protein4g
  • salt0.3g
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Ingredients

  • ½ Roasted rhubarb (see 'goes well with', below)
    Rhubarb

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 140g light muscovado sugar
  • 75ml vegetable oil
  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • zest 1 orange, finely grated
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 284ml carton soured cream
  • 300g self-raising flour
  • 8 tbsp ready-made thick Devon custard, from a carton
  • golden caster sugar, for sprinkling

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.

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Comments, questions and tips

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karencoooks
1st Jun, 2015
I was really looking forward to trying these but was a little disappointed with the result. I agree that they were a little under sweet (but I expect by husband will like that!) but the main problem was the stodgy result. I think the custard may melted into the mix - only just seen the tip re freezing the custard but not sure whether I can be bothered to try again. (I also made the Soured Cream Rhubarb Square - they were lovely!).
thomsonlm
4th May, 2014
Really disappointing - followed tip re freezing custard, but that wasn't the problem. More the dumpling like consistency of the batter.
gervais
18th Jan, 2014
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
7th Sep, 2013
4.05
Just made these and followed the advice to freeze the custard first in little ice tray. Worked perfectly. They are absolutely delicious!
tortoise66
26th May, 2013
4.05
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
28th Apr, 2013
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
Scrapyard57
20th Jul, 2012
5.05
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
27th May, 2012
Hey could i skip the sour cream and add abit of milk? Great muffin recipe though
alanakelk
25th May, 2010
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
24th May, 2010
4.05
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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