About
Tanya Bakes
When I came up with the idea for a rhubarb and custard muffin I was so excited. Rhubarb crumble with custard is one of my all-time favourite puddings, so to take those flavours and put them inside a soft pillowy muffin was a no-brainer!
Prep time: 20 minutes Cooking time: 25 minutes
You will need a 12-hole cupcake/muffin tray
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Lotusburger favorited Rhubarb & Custard Muffins
11 Jan 12:31
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OH! Its the Domo :3 favorited Rhubarb & Custard Muffins
28 Jul 01:22
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Penguin published his project Rhubarb & Custard Muffins
01 Jul 09:00
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Step 1
Preheat the oven to 180°C/350°F/GM4. Line the cupcake/muffin tray with paper cases.
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Step 2
Wash and chop the rhubarb into chunky pieces, then arrange in a shallow dish and cover with the caster sugar. Set aside to macerate for 15 minutes.
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Step 3
Mix together the flour and sugar, then add the vanilla extract, buttermilk, egg and vegetable oil and combine to form a smooth batter. Add the rhubarb, reserving 12 pieces to decorate, and fold through the mixture.
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Step 4
Divide half of the batter between the muffin cases, then top each one with a spoonful of custard. Carefully add the remaining batter to each case to cover the custard, then pop a rhubarb piece
on top of each muffin. -
Step 5
Bake for 25 minutes until risen and golden. Transfer to a wire rack to cool.
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