Recipe: Rhubarb and Custard Muffins

This recipe is given to you by request of L, who kindly voted for my blog, but said “It needs more baking”. He’s right, the blog has been a bit short on recipes lately. This mainly because “The Teen” has taken over kitchen duties and she’s not so keen to share her recipes with me – or you!

The origin of this recipe is BBC Good Food (most of my inspiration either comes form there or Nigella, if they don’t give me what I need then I tend to make something up). However, I did make a few changes, mainly as it was such a nice day and I didn’t have all the ingredients. I decided to “wing it”, the result was quite delicious. I’m sorry, you’ll have to take my word for it, my camera has had a major fail and neither Hubby nor “The Teen” are home to help me out. If you make these, send me a pic and I’ll post it here.

Enjoy the sunny weekend.


Recipe: Rhubarb and Custard Muffins

250g stewed rhubarb (put the chopped rhubarb in a large pan, cover with water, add sugar to taste, about 75g works for me and simmer until soft. Drain off the juices before adding to the muffin mix.

150g soft brown sugar

75ml light sunflower oil

1 egg

Zest of an orange

250ml crème fraiche

300g self raising flour

8 tablespoons of Co-op ready made “fresh” custard (I suppose you could use your favourite brand, but that’s what I had in the fridge).


Set your oven gas 4.

Line a 12-hole muffin tin with  large muffin paper cases.

In a large bowl, combine the sugar, oil, egg, orange zest and crème fraiche until there are no lumps and all are well mixed. Gently fold in the flour and add the rhubarb.

  1. Fill each muffin case to half way with the mixture, then  press in the centre of each muffin with a dessert spoon 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.*
  2. Sprinkle each muffin with a little more soft brown sugar to give a crunchy topping.
  3. Bake for 25-30 minutes or until risen and  pale golden in colour.

*The custard will ooze a little, so be careful not to overfill your muffin cases.

These muffins are best eaten warm, not straight from the oven. Alternatively allow to cool and serve chilled.

Leave a comment


  1. Sounds a very Yummy recipe! x


  2. These sound absolutely delicious – but eating them would undo all the good work walking for miles in Wales over the weekend! I also love the hats in the previous post – but wool makes me itch, so I don’t have any knitted hats!


  3. Jen

     /  July 25, 2011

    They do sound delicious, I made your rasberry muffins and they were just amazing.


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