Rhubarb & custard muffins

Rhubarb & custard muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(9 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
Save to My Good Food
Please sign in or register to save recipes.


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



    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



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

  • zest 1 orange, finely grated



    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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
24th May, 2010
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!
8th Apr, 2009
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.
10th Feb, 2009
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.
8th Feb, 2009
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 ..
16th Aug, 2008
I thought these were good - nice mix of tastes and no spillage!
18th Jun, 2008
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 !
3rd Jun, 2008
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
20th May, 2008
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.
10th Apr, 2008
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!
30th Jan, 2008
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?