Dessert

Truly Treats Rhubarb & Custard Muffins

Posted by
Truly Treats
Posted on
26 Apr 2021
DifficultyBeginner
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Makes12 Servings
Ingredients
For the muffins:
 300 g Self-raising flour
 75 g Plain flour
 265 g Caster sugar
 100 g Butter (melted)
 250 ml Milk
 1 Medium egg, lightly beaten
 200 g Finely chopped rhubarb
 1 tbsp Demerara sugar
 Icing sugar for dusting
For the custard:
 2 tbsp Custard powder
 55 g Caster sugar
 250 ml Milk
 1 tsp Vanilla extract
Method
1

Preheat the oven to 200°C / 180°C (fan) / 425°F / Gas mark 7. Line 12-hole (80mm) muffin pan with paper cases.

2

For the custard:
Combine custard powder and sugar in a saucepan.
Gradually stir in the milk over a medium heat until the custard boils and thickens. Stir in the vanilla and leave to cool.

3

For the muffins:
Sift the flours and caster sugar into a large bowl. Combine butter, milk and egg and stir into dry ingredients. Do not over mix; mixture should be lumpy. Stir in ¾ of the rhubarb.

4

Divide half the mixture among the paper cases then top with custard.

5

Divide remaining mixture over the custard, ensuring cases are no more than ¾ full.

6

Sprinkle with remaining rhubarb and demerara sugar.

7

Bake for 30 minutes on the middle shelf.

8

Leave to cool on wire rack. Lightly dust with sifted icing sugar.

Ingredients

Ingredients
For the muffins:
 300 g Self-raising flour
 75 g Plain flour
 265 g Caster sugar
 100 g Butter (melted)
 250 ml Milk
 1 Medium egg, lightly beaten
 200 g Finely chopped rhubarb
 1 tbsp Demerara sugar
 Icing sugar for dusting
For the custard:
 2 tbsp Custard powder
 55 g Caster sugar
 250 ml Milk
 1 tsp Vanilla extract

Directions

Method
1

Preheat the oven to 200°C / 180°C (fan) / 425°F / Gas mark 7. Line 12-hole (80mm) muffin pan with paper cases.

2

For the custard:
Combine custard powder and sugar in a saucepan.
Gradually stir in the milk over a medium heat until the custard boils and thickens. Stir in the vanilla and leave to cool.

3

For the muffins:
Sift the flours and caster sugar into a large bowl. Combine butter, milk and egg and stir into dry ingredients. Do not over mix; mixture should be lumpy. Stir in ¾ of the rhubarb.

4

Divide half the mixture among the paper cases then top with custard.

5

Divide remaining mixture over the custard, ensuring cases are no more than ¾ full.

6

Sprinkle with remaining rhubarb and demerara sugar.

7

Bake for 30 minutes on the middle shelf.

8

Leave to cool on wire rack. Lightly dust with sifted icing sugar.

Truly Treats Rhubarb & Custard Muffins
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