Rhubarb and Custard Muffins the Perfect Autumn Treat

There’s something about autumn, it brings out the comfort food cooking gene in me and all I want to make is heart stews and delicious puddings that have my favourite ingredients in like rhubarb.  We’re big fans of rhubarb in our house and grow it in our garden so throughout the year there are always crumbles and pies to indulge our tummy’s with after a hearty Sunday lunch.  This year though I fancied making something different, and with Roo’s birthday on Wednesday this week and a visit at the weekend to Drayton Manor Thomas Land I wanted to make some muffins for a family party on Saturday that combined our love of rhubarb with it’s perfect accompaniment thick custard.  The concept of rhubarb and custard muffins was born.

There is a little trick to these rhubarb and custard muffins thanks to the soured cream which makes them light and fluffy.  For best results super thick ready made Devonshire custard works best.  Bake these for the PTA and you’ll be the envy of every mum for miles around.

What You’ll Need

300g rhubarb cut into 3cm / 1in lengths
50g caster sugar
140g light muscovado sugar
75ml vegetable oil
1 egg
zest of 1 orange
284ml carton soured cream
300g self-raising flour
8tbsp of ready made thick custard, chilled
caster sugar for sprinkling

This recipe makes about 12 muffins and should take you about 40 minutes from start to finish including the roasting of the rhubarb.

How To Make The Muffins

  • Preheat your oven to 200c or 180c if you have a fan over.  Put the rhubarb in a roasting tin, toss with the 50g of caster sugar and cover with foil.  Roast in the oven for approximately 15 minutes.  After 15 minutes uncover the rhubarb, stir it and then roast for a further 5 – 8 minutes until tender.  Leave to cool and then drain.
  • Next lower your over to 180c or 160c for fan ovens.  Line a 12 hole muffin tin with cases (I like to use the slightly deeper muffin cases for this as the rhubarb makes the mix quite chunky).  Beat together the muscovado sugar, oil, egg, orange zest and soured cream until combined and smooth.
  • Gently mix in the flour and then fold in the cooled and drained rhubarb.
  • Divide your mixture into three quarters and divide amongst your 12 cases.  Using a spoon, a teaspoon works best, press the centre of each muffin to make a dip.  Fill each dip with a small blob of the ready made custard.  Then gently cover the muffins with the remaining muffin mix.
  • Making for 25 minutes or until rise, pale, golden and bubbling.  Sprinkle each with a little caster sugar whilst warm and eat on the day of baking.

Enjoy!

 

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